Blackberry and lemon baked custards
4 hr 15 min
These berry custards are a perfect dessert choice to prep ahead for easy entertaining. To ensure a velvety, smooth texture, be careful not to overcook them. They’ll still have a slight wobble when removed from the oven but will become firmer as they chill in the fridge.
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 140°C. Heat milk in a small saucepan over medium heat until just warm. Remove from heat.
- Whisk eggs, vanilla, sweetener and rind in a heatproof bowl. Whisk in warm milk until combined.
- Divide blackberries evenly among 4 x 1-cup (250ml) capacity ovenproof dishes. Place dishes on a baking tray. Slowly pour warm milk mixture into dishes. Bake for 40 minutes or until just set. Remove from oven. Set aside to cool for 15 minutes, then refrigerate for 3 hours or until chilled. Serve dusted with icing sugar.
This recipe was tested using theWW loves Naturally Sweet 100% natural monk fruit blend. Grab yours today from ww.com/shop. Replace blackberries with frozen blueberries or raspberries if you prefer. Be sure not to overheat milk in step 1 to prevent custard curdling.