Baked egg custard with berries

Baked egg custard with berries
  • Serves: 4
  • Prep time: 15 minutes, plus chilling
  • Cook time: 1 hour
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Sometimes you can't beat the delicious simplicity of an egg custard – we're sure your family will agree! It's low-Syn and perfect for a snack or a delicious pud.


  • 4 medium eggs
  • 600ml skimmed milk
  • 1 tsp vanilla extract
  • 3 level tbsp sweetener
  • ½ tsp ground cinnamon, plus a little extra to decorate
  • Grated zest and juice of 1 orange
  • Pinch of grated fresh nutmeg
  • 200g mixed raspberries, blueberries and hulled and halved strawberries, to serve


  1. Preheat your oven to 180°C/fan 160°C/gas 4. Whisk the eggs in a large mixing bowl until frothy.
  2. In a saucepan, heat the milk, vanilla, sweetener and half the cinnamon until almost boiling, then pour into the eggs in a slow drizzle, whisking continuously.
  3. Strain the mixture through a sieve into a large measuring jug. Stir in the orange juice and most of the zest, then divide the mixture between 4 ramekins and place on a baking tray. Sprinkle with nutmeg and bake for 50 minutes-1 hour, or until just set.
  4. Leave to cool, then chill for 3-4 hours. Sprinkle with the remaining cinnamon and orange zest. Serve with the mixed berries.

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