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



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.




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



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