Brunch perfect baked custard is a rich fluffy custard on a juicy fruit base. A unique breakfast that is waiting for your next weekend brunch!
recipe originally published April 22, 2013
TABLE OF CONTENTS - Jump to any section:
The mini vegan version of cottage cheesecake
This baked custard recipe goes back to the really fun early days of blogging, more than a decade ago. When I continue to see the viral cottage cheese cheesecake on social media, I wish for a dairy free cottage cheese while thinking of this baked custard recipe.
I am a pretty standard oatmeal for breakfast girl. When I want a different breakfast, this is a flavorful and filling option when I pair it with granola or even toast.
How to make dairy free fruit custard
This baked custard recipe makes 3 servings in these 8 ounce / 1 cup containers. The recipe is quick and easy to make, and then you leave them to chill in the fridge.
If you use fresh berries, add a small amount of water with the chia seeds and mash the fruit a bit to combine. If using frozen berries, thaw before using.
The short ingredient list includes my current favorite dairy free yogurt and this seriously delicious vegan protein powder. I don't always add a sweetener because the berries and protein powder add enough sweetness, but when I do want sweetener, I use this bee free honey made from apples.
I usually make these baked custards with the fruit on the bottom and then the custard. If I want additional crunch and flavor, I add a base "crust" like this quick and easy oatmeal cookie granola.
How long does baked custard last?
Since this is a recipe that makes a small amount, we generally enjoy these within a couple days. Baked custard is meant to be refrigerated and eaten cold, and stays fresh and flavorful for 3 days refrigerated.
Did you make this baked custard recipe?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
- Preheat oven to 350 °F.
- Divide fruit chia mixture evenly between 3 oven safe containers / ramekins.
- In a small mixing bowl, combine yogurt, vanilla, and sweetener if using. Stir / whip with a spatula until smooth.
- Add protein powder and stir until smooth.
- Divide protein yogurt mixture evenly to each container on top of the berries, spreading to the edges to smooth as needed.
- Place ramekins on a baking sheet and transfer to preheated oven.
- Bake at 350 °F for 25-30 minutes.
- Remove from oven and cool slightly before serving, or cool completely and refrigerate to serve later.
- To serve: top with more fruit or granola / crunchy cereal.
dairy, egg, soy and gluten free, vegan recipe
This recipe makes 3 servings in these 8 ounce / 1 cup containers.
If using fresh berries, add a small amount of water with the chia seeds and mash the fruit a bit to combine. If using frozen berries, thaw before using.
To give this custard more of a cheesecake flavor, add juice and zest of fresh lemon.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 201Total Fat: 8.6gSaturated Fat: 1.7gTrans Fat: 0gUnsaturated Fat: 9gSodium: 199mgCarbohydrates: 10gFiber: 11gSugar: 5gProtein: 28g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.