Raspberry and Lemon Baked Custard

Raspberry and Lemon Baked Custard

When I was little I would spend my weekends at my Nan’s house. I loved going to visit Nanny as she had a house full of sweet treats. Nan would always make cakes and she really enjoyed making meringues too. One of my favourite desserts was custard.

My Nan would always make custard with custard powder. There were always several tins of custard powder in my Nan’s pantry. We would normally eat this sweet treat with stewed pears, from the pear tree at the bottom of the garden, or my favourite was bananas and custard.

Sadly I can no longer eat tinned custard powder. Since giving up sugar and processed foods I now make custard from scratch. Which I have to say is surprisingly easy. The other day I was thinking about my Nan’s fruit and custard and it made me quite nostalgic. I wanted custard but I didn’t want to stand by the hob. So I decided to bake it instead. Yep, it was sooo yummy I just had to share this recipe with you.

Did you have a childhood dessert that you loved and if so what was it? Let me know in the comments below and please don’t forget to like and follow me.


Raspberry and Lemon Baked Custard
  • Nutribullet or blender
  • Zester
  • Juicer or fork
  • Teaspoon
  • Whisk
  • Large mixing bowl
  • Small bowls x 4
  • Baking tray


  • Rasberries x 2 large handfuls
  • Lemons x 2 juice and zest
  • Brown rice flour x 50g
  • Coconut or brown sugar x 50g
  • Coconut milk x 1 400g tin
  • Egg x 2
  • Vanilla essence x 1 tsp


  • Preheat the oven to 180°C or gas mark 4.
  • Set a few raspberries aside for decoration.
  • Put the raspberries, lemon juice and zest, brown rice flour and coconut or brown sugar into the nutribullet or blender.
  • Blend these ingredients until smooth.
  • Pour the coconut milk into the bowl and add the eggs in.
  • Add in the blended mixture and whisk all these ingredients together.
  • Now pour as evenly as you can into the small bowls.
  • Next add enough water to cover the base of the bowls in the baking tray.
  • Make sure the tray has high sides and it can be filled to at least half way.
  • Then place the tray carefully into the oven and bake for about 15 – 20 minutes or until golden brown depending on your oven.
  • When the baked custard is a golden colour, remove from the oven and leave to cool.
  • Once the bowls are cool enough to touch, add the raspberries set aside earlier and serve.
Raspberry and Lemon Baked Custard

Raspberry and Lemon Baked Custards are a delicious way to enjoy custard without the standing around. Howard, my husband and I really enjoyed this dessert. It was so easy to make and it did last for a few days in the fridge too. You could also freeze it as well but personally I think it’s best served fresh from the oven. However you decide to eat this dish, as always, enjoy.