Gluten Free, Lactose Free and Yeast Free Baked Custard (The Dairy Book of Family Cookery – Cookbook Recipe)

Hello Adventurers!

Today I am making Baked Custard from the cookbook ‘The Dairy Book of Family Cookery’ by Alexandra Artley. This is a cookbook that looked really good for loads of cooking and baking recipes, so I fell in love with it straight away. I have wanted to make custard for a really long time, and thought that it was amazing that I could bake one in the oven! This is the first time I’m trying anything like this and I really hope you enjoy this recipe! This recipe is of course going to be gluten free, lactose free and yeast free.  Don’t forget to check out my video below!



568ml Milk (I use lacto free milk)

3 Medium Sized Free Range Eggs, beaten

2 level tbsps Caster Sugar

Butter, to cover ovenproof dish (I use lacto free butter)


Measuring Jug

Measuring Spoons

Ovenproof Dish

Pastry Brush


Large Mixing Bowl (a heat proof one)

Whisk/Electric Hand Whisk

Trivet/Cooling Rack




Measure out and prepare all of your ingredients and preheat your oven to 170C/150C Fan/Gas Mark: 3 and butter your oven-proof dish using your pastry brush.

Grab your milk and your saucepan.

Place your saucepan onto your hob on a low heat and add your milk.  

Warm the milk in your saucepan, but do not let it boil.  I did this until I could see a lot of steam coming from the milk.

While the milk is warming grab your large mixing bowl, eggs, sugar and your whisk/electric hand whisk.

Place your eggs and sugar into your large mixing bowl and lightly whisk together.

Once your milk has finished heating, remove from your hob and place onto your cooling rack or trivet.

Now slowly add a little bit of your hot milk to your large mixing bowl, mixing all the time so that you don’t scramble the eggs.  Don’t worry if your mixture is really watery mine was and it still turned out great.

Once this is done, grab your sieve and prepared oven proof dish.

Pour your mixture through your sieve (strain the mixture) into your ovenproof dish being careful not to burn yourself on the heat of the large mixing bowl.

Now place your custard into your preheated oven for forty-five minutes until set and firm.

After those forty-five minutes are up, remove your custard from the dish and place onto your trivet or cooling rack and leave to cool completely.

Serve cold.

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, and the hashtag: #bakingwithvickiie so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

Remember be brave, be happy, be kind, be you!

See you next time… 




Measuring Jug:

Measuring Spoons:

Ovenproof Dish:

Pastry Brush:


Milk Saucepan:

Large Mixing Bowl:


Electric Hand Whisk:


Cooling Rack:



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