Blackberry and lemon baked custards
SmartPoints® value per serving
4 hr 15 min
2 cup(s), (500ml)
Vanilla bean paste
¼ cup(s), (55g)
Fresh lemon rind
2 tsp, finely grated
1 cup(s), fresh or thawed frozen blackberries (140g)
- Preheat oven to 160°C or 140°C fan-forced. Heat milk in a small saucepan over medium heat until just simmering. Remove from heat.
- Whisk eggs, vanilla, stevia and rind in a heatproof bowl. Whisk in hot milk until combined.
- Divide blackberries among four 1-cup (250ml) capacity shallow ovenproof dishes. Place dishes on a baking tray. Gently pour warm milk mixture into dishes. Bake for 40 minutes or until just set. Remove from oven. Set aside to cool for 15 minutes before placing in the fridge for 3 hours or until chilled. Serve dusted with icing sugar.
Add it: Large pinch ground cinnamon in Step 2. Swap it: Blackberries for raspberries or cherries (pitted, halved).