Yoghurt Custard with Mixed Berries | Christine's Recipes: Easy Chinese Recipes | Delicious Recipes -->

Yoghurt Custard with Mixed Berries

by · 13 comments
This yoghurt custard with mixed berries is a guilt-free dessert to wrap up your dinner. It can be made on the go.

Yoghurt Custard with Mixed Berries01

I like all sorts of berries, blueberries, strawberries and raspberries. Not only they have amazing health benefits with lots of antioxidants that can boost our immune system, but also they are juicy and tasty.

With some berries, this baked custard was turned into a very balanced delicious dessert to wrap up my dinner. The dessert was even more superb by adding some yoghurt. It’s absolutely a guilt-free dessert. It can be served warm or cold.

Yoghurt Custard with Mixed Berries02

Yet I couldn’t wait to taste, so it’s gone in a few minutes once it’s out from the oven.

Yoghurt Custard with Mixed Berries (Printable recipe)
With some berries, this baked custard was turned into a very balanced delicious dessert to wrap up my dinner. The dessert was even more superb by adding some yoghurt.

Course: Dessert
Cuisine: Western
Prep time:
Cook time:
Yield: 2 to 4 serves (prepare two 350ml-capacity baking dishes)

Yoghurt Custard with Mixed Berries03

  • 3 eggs
  • 200 gm plain yoghurt
  • 50 ml milk
  • 40 gm caster sugar
  • 100 gm mixed berries
  • ½ tsp vanilla extract

Yoghurt Custard with Mixed Berries Procedures

  1. Preheat oven to 160C / 320F. Lightly grease two 350ml-capacity baking dishes.
  2. Heat milk in a small saucepan until almost boiling. It’s ready when white smoke arises.
  3. With an electric mixer, beat the eggs with sugar until thick and pale. Mix in vanilla extract. Gradually whisk the hot milk into egg mixture. Add in yoghurt. Mix well. Strain through a sieve into a large measuring cup or jug.
  4. Place the two baking dishes in a large roasting pan. Scatter some berries in the two dishes. Pour in the egg mixture. In the large pan, pour hot water to halfway up sides of the dishes. Bake in the preheated oven for 25 to 30 minutes. After baking for about 10 minutes, or until the surface starts setting, carefully remove the pan from the oven and sprinkle some more berries on top. Continue baking until custard is set around edges but still slightly wobbles in center. Serve hot or warm.

  • Plain yoghurt is unsweetened with a slightly tangy flavour, perfectly balanced with the sweetness of custard.
  • You may use any kinds of berries that come in handy, like strawberries, raspberries, blueberries or black berries.
  • Don't scatter too many berries on the bottom of baking dishes. Otherwise the water inside released will make the custard watery.


  1. Can evaporated milk as used? Or it has to be fresh milk? Thanks

    1. I used fresh milk. You may use evaporated milk instead if you like. The custard will be thicker and creamier though.

  2. Hi Christine, is it safe to use frozen berries in Australia, given the recent hepatitis scare?

    1. I read about the frozen mixed berries recall news too. The contaminated products were imported from China. I didn't use that brand. Often use the products made in Australia.

  3. Hi Christine, is the texture of this custard like a cheesecake? Thanks, Kay

  4. Can I replace caster sugar with white sugar?

  5. Caster sugar will bring in a bit of fragrance and flavours. Sure you can use white sugar instead.

  6. Hi is it possible i use yoghurt and no more fresh milk. Thanks

  7. Sure, you can if your yoghurt is not too thick.

  8. Bring milk to near boil until white smoke appears? Shouldn’t that be steam? Smoke would signal that it’s burning.

  9. Hi there, you don't need to bring the milk to boil because you don't want to cook through the egg. When you see some white smoke starting to appear, that means the milk is warm enough to dissolve the sugar.

  10. What a wonderfully delicious dish. This is by far the best baked custard recipe for texture and flavour. I had yoghurt and strawberries that needed using up but look forward to trying other fruits too. Very many thanks Christine.

  11. Hi Barbara,
    Thanks for your feedback and letting me know you liked my recipe. Your comment made my day. ^0^