This Baked Custard Recipe will soon become a family favorite! Use your favorite berries in this baked egg custard for an easy and delicious dessert. I’ve partnered with Bob’s Red Mill to share this recipe today.
It’s a little early in the season but we have been eating all the strawberries lately. The kids get on these kicks and it seems like no matter how many times I go to the grocery store I just can’t keep up with how quickly they devour them. At least until they pick a new favorite fruit of the week and I’m left with bushels of strawberries.
This easy custard recipe was just the thing to use up all of my ripe strawberries.
When I first started baking I didn’t realize the impact that quality ingredients have in the way a recipe turns out. I can now tell the difference when I use finer ingredients (even when using organic vs conventional) when I bake. Just like using salted vs unsalted butter, or whole milk vs skim milk will change the final result of a recipe so can different brands of the same ingredients.
When it comes to baking, I trust Bob’s Red Mill in my cookies, cakes, and pies. Bob’s Red Mill provides premium baking flours, no matter what kind of diet you follow. The Organic Unbleached White Flour is freshly milled from organic hard red wheat and is not enriched with any additives.
This is the same high-protein flour used by professional bakers to produce well-textured loaves of bread equally as well as it produces light, airy baked goods. Light and airy is exactly what we want in this egg custard recipe.
My favorite part of this recipe is that it is a baked custard recipe — no babysitting it on the stove or double-boilers needed. The final product is beautifully golden brown and almost resembles a cobbler.
I recommend using Bob’s Red Mill flour in this recipe for custard to get the ultimate height and airy taste. The addition of sour cream creates a rich and tart flavor in this dish.
What’s in This Baked Custard Recipe?
This baked egg custard recipe is incredibly easy to make! Here’s all you’ll need to make it:
- Granulated sugar
- Bob’s Red Mill All-Purpose Flour
- Sour cream
- Unsalted butter
- Lemon zest
How to Make Baked Custard
- Toss diced strawberries with a little sugar and set aside.
- In a separate bowl, whisk together the remaining sugar, salt, and flour.
- Whisk the eggs into the flour mixture, followed by the sour cream, butter, and lemon zest.
- Divide the strawberries between eight greased individual baking dishes.
- Top with equal portions of the custard.
- Bake until slightly puffed and just starting to brown.
Can I Use Another Type of Berry?
I prepared this baked custard with strawberries because it is what we had an abundance of on hand. Though I haven’t personally tried it, I’m sure this baked custard recipe would really be delicious with whatever berries you have on hand, such as raspberries or blackberries.
Can I Use Frozen Strawberries?
I’ve only made this baked custard recipe with fresh berries, so I don’t know if frozen would work.
Tips for Making Baked Strawberry Custard
I used smallish/ medium strawberries cut in quarters, but you may need to slice into sixths, especially if your strawberries are on the larger side.
I love the simplicity and rustic look of this dish, but it would also be beautiful with a big dollop of whipped cream and some fresh mint leaves on top.
This strawberry baked custard is delicious warm, but it can also be made in advance and eaten cold the next day.
More Strawberry Dessert Recipes:
- 4 cups strawberries (small to medium in size)
- 8 tbsp granulated sugar , divided
- ½ cup Bob’s Red Mill OG All Purpose Flour
- ¾ tsp salt
- 3 large eggs
- 1½ cups sour cream
- 4 tbsp unsalted butter , melted
- 1½ tsps lemon zest
- Wash, trim, and quarter all of the strawberries.
- Preheat oven to 400°F.
- Place eight 1- to 2-inch-deep (8-10 oz) individual baking dishes on a large baking sheet.
- Coat each baking dish with cooking spray.
- Toss strawberries with 1 tablespoon sugar in a medium bowl.
- Whisk the remaining 7 tablespoons sugar, flour and salt in another medium bowl.
- Add the eggs and whisk to combine.
- Whisk in sour cream, butter and lemon zest until combined.
- Divide the strawberries among the prepared baking dishes.
- Top with equal portions of the custard. (Roughly a 1/3 cup for each.)
- Bake until slightly puffed and just starting to brown, 20 to 25 minutes.
- Let cool 10 minutes.
- Serve warm.
This is a sponsored post written by me on behalf of Bob’s Red Mill. All thoughts and opinions are my own.