Baked Berry & Yoghurt Custards
Serves make 4 dishes
Time 30 minutes
Ingredients
6 eggs
400g plain yoghurt
150ml coconut cream
150g caster sugar
½ tsp vanilla paste
1 punnet of raspberries
1 punnet of strawberries, cut into quarters
Method
Preheat oven to 160°C. Lightly grease 4 baking dishes.
Mix the eggs, yoghurt, coconut cream, sugar and vanilla paste together. Pour the mixture through the strainer to get rid of any lumps.
Scatter the berries between the dishes and pour in the egg mixture. Pour warm water into the tray until it’s halfway up the dishes.
Bake in water bath for 25 minutes or until it’s set.
Serve and enjoy.