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Baked Egg Custard with Blackberry Compote (Gluten Dairy and Sugar free)

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It the Boy’s first day at school!

It is also a lovely warm sunny day…just right for berry picking. So after picking him up from school, all red cheeked and excited, we picked some blackberries from by the stream behind our house.

Back home, we decided the berries needed a dessert to go with them!!

blackberries

One of my favourite foods in all the world is an egg custard tart. With its sweet  crumbly pastry and nutmeg infused silken egg custard! Yum!

I didn’t have the time to make the any pastry so I just made the custard, using almond milk and lots of vanilla. It was light and creamy and delicious.

I served it with a blackberry compote made from some of the fresh blackberries that we picked this afternoon.

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Baked Egg Custard with Blackberry Compote (Gluten Dairy and Sugar free)

Ingredients:

  • 200mls almond milk
  • 1/2 vanilla pod or 1/2 tsp vanilla paste
  • 2 tbs sweetener (I used xylitol)
  • 3 large eggs (or 4 small)
  • freshly grated nutmeg
  • tiny pinch salt

For the blackberry compote:

  • 150g blackberries
  • 1/2 vanilla pod or 1/2 tsp vanilla essence
  • 2 tbs sweetener (I used xylitol) I wanted my compote fairly tart – you may want to add more sweetener.
  • Squeeze of lemon juice

 

Directions:

  1. Preheat oven to 170C
  2. Put the milk, sugar and vanilla – pod and seeds) into a pan on a low heat and warm until just before boiling.
  3. Remove from the heat and leave to cool
  4. In a medium sized bowl, whisk the eggs, grated nutmeg and salt until pale and fluffy
  5. Slowly pour the cooled milk through a sieve and whisk into the egg mixture
  6. Pour the custard into four earthenware ramekins and sprinkle grated nutmeg over the surface of each
  7. Place the ramakins in a roasting tin, and fill the roasting tin with warm water to the level of the custard in the ramakins.
  8. Place the bain marie in the oven and cook for 40 minutes until the edges are browned and the custard is slightly firm to touch
  9. Meanwhile, place all the ingredients for the compote in a pot over a low-medium heat.
  10. Cover and allow to simmer until the blackberries have softened and the sauce that has formed has begun to thicken.
  11. Set aside to cool
  12. Remove the custard from the oven once done and leave to cool on a wire rack
  13. Serve immediately with the blackberry compote or refrigerator and eat cold.

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One comment on “Baked Egg Custard with Blackberry Compote (Gluten Dairy and Sugar free)

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