One of my favourite desserts of all time would have to be homemade custard. It’s something that I always remember my mum making for me when I was sick as a child and I have fond memories of digging into a bowl of warm custard with vanilla ice cream on a cold winters night.
Custard is something that’s a popular choice for children but often the pre-made custards available in supermarkets are high in sugar, highly processed and often lacking the nutritive value of homemade custard. More traditionally prepared custard made with egg yolks, milk and cream is full of beneficial nutrition essential for growing bodies. It’s a fabulous source of protein, essential fatty acids, fat-soluble vitamins and iron.
This vanilla and blueberry baked custard for toddlers is the perfect nutritious dessert for your little one (or even yourself). I’ve used some dairy in this recipe to give it more of a traditional taste but if you have dairy intolerances or allergies in your family you can always replace the cream with coconut cream for more of a coconut custard. Baking the custards removes the need to constantly stir the custard until thickened which is a big bonus if you’re trying to juggle the kids while you’re making these.
If you’re after other healthy dessert ideas for the kids check out my Healthy Rice Pudding for Baby which is suitable for toddlers as well.
- 3 egg yolks (organic and free range if possible)
- 1/2 cup full-fat coconut milk
- 1/2 cup cream (substitute with full-fat coconut cream if dairy free)
- 1 teaspoon of vanilla
- 2 tablespoons of maple syrup
- 1/2 cup blueberries, fresh or frozen
- Preheat oven to 180 degrees Celsius
- Gently whisk the yolks, milk, cream, vanilla and maple syrup together in a bowl until combined.
- Divide the blueberries between two small ramekins (I used two glass baby food containers, about 1/2 cup capacity each) and spread over the base.
- Pour the custard mixture over the blueberries in each ramekin, ensuring the mixture is divided evenly between the two.
- Place ramekins into a baking dish and pour boiling water into dish so that the water covers half the height of the ramekins.
- Place into oven for 45 minutes or until custard is set. Remove from water and place on bench to cool.
- Can be stored in refrigerator for up to 3 days