Baked Egg Custard

Serves 4
Time 1 hour 10 minutes


3 large eggs
4 tbsp natural sweetener
2 tsp vanilla extract
1 cup thickened cream
1½ cups oat milk
1 tbsp coconut oil
½ tsp ground nutmeg 

Rosewater infused raspberries 

1 punnet raspberries
1 bunch fresh mint, finely sliced
1 tsp rose water
¼ lemon, juiced
2 tsp water
1 pinch natural sweetener


Preheat oven to 160°C. 

In a large bowl whisk eggs and stevia.

Add vanilla extract, cream and milk. Whisk.

Pour into a coconut oiled oven proof dish and sprinkle with nutmeg.

Place the dish into a deep, large baking tray to make a water bath that goes halfway up the dish.

Bake for 40-50 minutes or until it wobbles.

While the custard is baking prepare the raspberries by adding raspberries, mint, lemon, rosewater, stevia and water in a bowl. Gently mix the ingredients so that they are combined, set them aside and allow them to infuse for 15 minutes. 

Serve hot or cold with rose water raspberries.