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
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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?
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Baked Custard
When you want cheesecake for breakfast, quickly make these custards the night before!
Ingredients
- 1 cup berries or your favorite fruit (see notes)
- 1 ½ tablespoons chia seeds
- 12 ounces (¾ cup) dairy free yogurt
- 1 tablespoon maple syrup or honey, optional / as needed
- 1 teaspoon pure vanilla extract or paste
- â…“ cup vegan vanilla protein powder
- more berries or granola for garnish
Instructions
- 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.
Notes
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.
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Nutrition Information:
Yield:
3Serving Size:
1Amount 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.
about Kristina:
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.
Kiersten @ Oh My Veggies says
Well, I knew you could freeze yogurt, but I had no idea you could bake it! I can definitely see how this recipe would be obsession-worthy.
Trish says
That looks sooo good! I love the cookie bottom. Cookies for breakfast is a great idea. I think.
Miz says
ooh and stunning.
Maureen | Orgasmic Chef says
The crumbs on the bottom are just what's needed to provide wonderful texture. I love this breakfast!
Heather @ Better With Veggies says
Oh man this looks so delicous - I have to try that so delicious yogurt (it sounds different than the normal, is it?)!! This was a recipe I really wanted to try, just don't have time to make everything. 😉
Julie Hasson says
This looks so good Kristina! I'll have to give it a try.
Alayna @ Thyme Bombe says
This recipe really intrigued me too, I'll definitely have to try it out soon!
Sarena (The Non-Dairy Queen) says
This looks perfect! Love the crumbs on the bottom! I have to do that! I love when a breakfast can double as a dessert! That's a definite win in my book!
P. S. you are amazing! xoxo
Laura @ Sprint 2 the Table says
I cannot wait to try Sarena's recipe!!! I really want to do a strawberry version 'cause they are my favorite.
Sarena (The Non-Dairy Queen) says
Strawberry would be soooo good! I need to do that too!
Heather (Where's the Beach) says
MMMMM I pinned her recipe and need to make it as well. It sounds fantastic.