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Baked Egg Custard

This baked lime custard is quick and easy to make, serve it with your choice of seasonal fruits.
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Desserts
Cuisine: Western
Diet: Gluten Free, Low Salt
Keyword: cream, dessert in a cup, egg yolks, eggs, lime juice, make ahead
Servings: 4
Calories: 415kcal
Author: Harriet Britto


  • 6Lt slow cooker



  • 2 large eggs
  • 3 egg yolks
  • Zest of one lime or zest of one small lemon
  • 50 ml lime or lemon juice
  • 80 grams caster sugar
  • 300 ml whipping cream
  • Plus. Hot water for water bath in the slow cooker


  • Selection of fresh fruits – I used fresh mango and passionfruit


  • Put the eggs, egg yolks, zest, lime juice and sugar into a small saucepan whisk together until well combined.
  • Pour in the cream, stir well. Place the saucepan over medium heat. Bring the mixture just to the boil, while stirring. Remove from the heat.
  • Strain into a jug.
  • Divide the custard mixture evenly between the cups.
  • Place the cups into the slow cooker. Carefully pour hot water into the slow cooker, just enough so that it comes halfway up the sides of the cups.
  • Loosely cover the tops of the cups with a single layer of foil. Place the lid on the slow cooker. Cook on low setting for 2 – 2½ hours, or until the custard sets.
  • Carefully remove the hot cups from the slow cooker, allow to come to room temperature, then chill well in the fridge.
  • To serve, place the cups on their saucers and serve with fresh fruits of your choice.


Can be made 1 - 2 day ahead, cover and store in the fridge when cold.


Serving: 1serving | Calories: 415kcal | Carbohydrates: 24g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 331mg | Sodium: 67mg | Potassium: 114mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1416IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg