fbpx

Always keen for a shortcut, I love creating meals that you can quickly assemble then throw in the oven, set the timer and forget. Like most mums I juggle a millions things so I really don’t have the time or patience to stand over the stove stirring or working my way through loads of steps and stages.

 

I’ve had a few custard mishaps in my day – where I’ve turned away from the stove top, only to ruin a batch. So a baked custard is my answer and to be honest, my whole family actually prefer the consistency of it too.

 

This baked custard is one of those dishes that makes a great healthy breakfast, snack or even dessert (see serving suggestions below). I really hope your family loves this also.

 

Makes 4 ramekins

 

Ingredients

4 free-range or organic eggs

3 tablespoons of rice malt syrup or maple syrup (I find this enough, but you can add up to a ¼ cup for a sweeter custard)

250g (1 cup) natural full-fat or Greek yoghurt (see dairy-free below)

½ teaspoon vanilla powder or paste

Zest of one lemon, finely grated

20 fresh blueberries, raspberries or pieces of strawberry

 

Method (including Thermomix)

  • Preheat your oven to 200℃.
  • In a food processor or blender, mix the eggs, sweetener, yoghurt, vanilla and lemon zest for 30 seconds (until well combined and frothy – like a smoothie). TMX 30sec, speed 4.
  • Grease the ramekins with a little butter or coconut oil.
  • Divide the mixture between the four ramekins and sit in a water bath. I use a large oven proof pan (with a lid), filled to about ¾ of the way up the sides of the ramekins.
  • Arrange the fruit between the ramekins.
  • Cover with the lid and bake for about 30 minutes or until set in the middle. A good indicator is that the middle rises a little.

 

Serving suggestions…

  • Obviously, as is just fine.
  • At breakfast, I often serve with a little of my toasted muesli on-top.
  • Nice with stewed or fresh fruit.
  • Lovely with toasted coconut or nuts for dessert.
  • Melted raw chocolate or shavings (recipe here) would make this much more decadent.

 

Variations

Dairy-free

Replace the yoghurt with coconut milk (I used the Ayam brand)

 

Low-fructose

Choose the rice malt syrup as your sweetener

 

Timesaving Tip…

  • No need to wash the pan you use for the water bath (it’s only boiled the water) – simple dry and store.
  • You can also make these on the stove top or in a steam basket – just make sure the water doesn’t bubble up over the edge of the ramekins.

 

For more healthy inspiration and free recipes, visit www.wellnourished.com.au.

 

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au