This Baked blueberry custard is a light and delicate dessert or snack option, blending creamy custard with the natural sweetness of fresh berries and roasted almonds.
Enjoy a classic baked custard with a fresh twist of blueberries and roasted almonds. It’s smooth, comforting and delicious, served warm or chilled.
It's a classic comfort food and always a hit with young and old. This blueberry baked custard recipe is so simple and delicious you’ll want to make it every night!
Creamy custard is teamed with fresh blueberries and toasted almonds in this recipe for a memorable dessert.
Baked custards are so simple, but the results are elegant. You'll enjoy the vanilla flavors blended with fresh blueberries and toasted almonds in this recipe and it's a great choice when you want to make a dessert ahead of time.
For other make ahead dessert recipes check out my Frozen cheesecake or my Apple and almond cake on this site.
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What is Baked custard?
Baked custard is a rich, slice-able or spoo-nable oven-baked dessert made from eggs, sugar, cream or milk to a firm, gel-like cake with a smooth, and delicate texture.
Ingredients for Blueberry baked custard
This blueberry custard recipe is exceptional and highlights free ranged farm eggs and fresh blueberries.
eggs - free ranged farm eggs
sugar - white
cream
vanilla - paste or extract
blueberries
sliced almonds
nutmeg - ground
See recipe card for quantities.
How to make Baked blueberry custard
Step 1: Set the oven to 150 degrees Celsius and grease a baking tray. Mix eggs and sugar together.
Step 2: Add half the cream then mix. Add the vanilla and the rest of the cream and mix again.
Step 3: Poor the custard mixture in to the prepared baking tray.
Step 4: Wash and dry the blueberries, then scatter them into the custard mixture, then the sliced almonds on top.
Step 5: Dust the top with ground nutmeg. Bake for 35-40 minutes.
Step 6: The baked custard is ready when an inserted knife comes out clean.
Hint: Make sure you dry the washed blueberries well before adding them to the custard to avoid a watery result.
Substitutions and Variations to this recipe
- Substitute blueberries for cherries, blackberries, boysenberries or raspberries.
- You can use half milk, half cream instead of full amount of cream.
- For a Dairy-free option replace the cream with coconut milk or coconut cream.
Equipment
- Mixing bowl
- whisk
- baking tray
Storage
Store any leftover baked custard covered in the fridge. Good for 4-5 days.
Top Tip
I recommend making this custard the day before serving it. It taste even better the next day once the texture and all the flavors has settled.
FAQ
Baked custard is cooked in the oven until it sets into a firm, slice able or spoon able gel-like cake, whereas stove top custard is stirred continuously over direct heat to a smooth, pourable sauce
Yes, either fresh or frozen berries work well for this recipe. If using frozen blueberries, make sure to defrost them and drain off excess liquid before adding them to the custard mixture.
The Most likely cause is Under-baking of the custard, or too much liquid released from the blueberries.
Bake until the edges are set and the center jiggles slightly like jelly. Make sure the blueberries are dry. You can also toss them in a small amount of flour/starch to absorb excess moisture.
Over-baking or cooking the eggs at too high of a temperature, can cause the proteins to over-coagulate.
Lower the oven temperature and remove it from the oven when the center is still wobbely
If you’re looking for an easy dessert that is simple to make but still impressive and elegant to serve. Look no further.
Baked blueberry custard is an excellent recipe that is easy to through together. Great recipe to make when wanting to use up and excess of your farm fresh eggs.
Did you make this blueberry baked custard recipe?
Please leave me a rating and comment below!
This blueberry custard recipe highlights free ranged farm eggs and fresh handpicked blueberries.
Related
Looking for other blueberry recipes? Try these:
Frozen Blueberry and lemon cheesecake
Looking for other recipes using farm eggs? Try these:
Swedish meringue cake (Pinocchio cake)
Orange and almond cake (gluten free)
blueberry baked custard
Equipment
- 1 Mixing bowl
- 1 whisk
- 1 baking tray
Ingredients
- 6 eggs free ranged farm eggs
- ½ cup sugar white
- 2.5 cups cream
- ½ tablespoon vanilla paste or extract
- 1 cup blueberries
- ¼ cup almonds sliced
Instructions
- Set the oven temperature to 150 degrees Celsius and grease a baking tray.
- Mix eggs and sugar together.
- Add half the cream then mix. Add the vanilla and the rest of the cream and mix again.
- Poor the mixture in to the prepared baking tray.
- Wash and dry the blueberries, then scatter them into the custard mixture, then the sliced almonds on top.
- Dust the top with nutmeg. Bake for 35-40 minutes.
- The baked custard is ready when an inserted knife comes out clean.
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