Back in April we posted our recipe for Cheese and Tomato Breakfast Souffle – a savoury recipe that produces an egg-based finger food that can be easily cut into squares and is very quick to put together.
Today we’re sharing a slight variation on this recipe that produces a somewhat sweet dish rather than a savoury one.
Our little man used to enjoy this when he first mastered the art of feeding himself and it’s a great way to serve egg to those doing baby led weaning.
The recipe is only slightly sweet, so we used to serve the cubes drizzled with plenty of applesauce.
Our little man still eats them now (age 2) with Maple syrup, but you can try using other sweet fruit purees as a dip or sauce for the cubes.
You can also try using softened raisins in the recipe itself rather than blueberries to provide added sweetness – just soak them in warm water for an hour beforehand then chop them finely.
This is a great breakfast recipe and the cubes make a perfect finger food for babies with no teeth, as they’re very easy to gum.
To Make Banana Custard Cubes for Baby You Will Need…
2 eggs, beaten
1 medium ripe banana, mashed well
1 tbsp blueberries (fresh or thawed from frozen)
applesauce to serve (here’s a recipe to make your own)
Thoroughly stir all the ingredients together.
Grease 2 ramekins or a small dish and pour in the mixture.
Place in a steamer, cover and steam for 30 minutes.
(Alternatively, place the ramekins inside a heat-proof strainer set over a pan of boiling water and cover with a large saucepan lid).
After 30 minutes, the mixture should look rather like fluffy muffins. Check for done-ness by inserting a knife into the centre of each one – it should come out clean.
Remove from the steamer, run a knife around the edges to loosen them, then gently turn the ‘custard’ out.
Cool, then cut into cubes and serve with applesauce.
Store leftovers in the fridge for up to 24 hours.
Banana Custard Cubes
Simple to make, these banana custard cubes are a great way to feed eggs to self feeders and baby led weaners.
Ingredients
- 2 eggs, beaten
- 1 medium ripe banana, mashed well
- 1 tbsp blueberries (fresh or thawed from frozen)
- applesauce to serve (here’s a recipe to make your own)
Instructions
- Thoroughly stir all the ingredients together.
- Grease 2 ramekins or a small dish and pour in the mixture.
- Place in a steamer, cover and steam for 30 minutes.
- (Alternatively, place the ramekins inside a heat-proof strainer set over a pan of boiling water and cover with a large saucepan lid).
- After 30 minutes, the mixture should look rather like fluffy muffins. Check for done-ness by inserting a knife into the centre of each one – it should come out clean.
- Remove from the steamer, run a knife around the edges to loosen them, then gently turn the ‘custard’ out.
- Cool, then cut into cubes and serve with applesauce.
Notes
Store leftovers in the fridge for up to 24 hours.
Christine
Tuesday 8th of November 2011
So glad your baby liked it Christina!
Ours is a little wet too, which is just from the steaming, but I'm not sure why yours didn't rise - ours tends to be very well risen at first, then deflates a little as it cools. Did yours rise at all?
As for tripling the ingredients - as we haven't tried it, I don't want to promise that doing so will give perfect results. Although - logically - it should, not all recipes seem to come out quite the same when multiples of each ingredient are used. Sorry I can't be more helpful with that, but if you do give it a try we'd love to know how it went!
The cubes will only take a few minutes to steam, although we serve the leftovers cold and they seem to go down just as well!
For picnics, yes, the cubes should be chilled. Likewise, the custard should be transferred to the fridge as soon as it's cool. :)
Christina
Monday 7th of November 2011
Hi Christine, I've tried and my baby loves it. Thank you for this wonderful recipe.
However, mine muffin seems wet and doesn't raise and split showing a smiling face like your photo shown. Appreciate your expertise.
Do I use 6 eggs for making 3 large muffin size for more family members consumption? Meaning to triple all ingredients amount in this recipe?
Keeping leftover in fridge for baby's next day breakfast, how long will it takes to warm through steaming?
Bringing it for picnics, must it be chilled in ice packed box?
It will stays good at normal room temperature the whole day or need to be in the fridge as soon as possible?
Thank you for advising.
Christina
Sunday 6th of November 2011
The amount of ingredients mentioned in this recipe will produce how many portion of custard? Can I use dried blueberries? Do I need to sock it like raisins?
What do you use to grease the ramekin or small dish?
Christine
Sunday 6th of November 2011
It makes 2 ramekins of custard, which can be cut into lots of cubes (the ramekins we use are around the size of a large muffin). You can certainly use dried blueberries, but yes - they are better soaked first. We used a little veg oil to grease the ramekin. Hope this helps :)
Karen
Wednesday 2nd of November 2011
What can I do if I don't have a steamer?
Christine
Wednesday 2nd of November 2011
Karen, bring a couple of inches of water to the boil in a large saucepan. Sit a heatproof colander/strainer on top, put the ramekin inside, then cover the strainer with a large lid. It works perfectly :)
Jordan
Wednesday 2nd of November 2011
At what age can a baby generally have this yummy recipe?
Christine
Wednesday 2nd of November 2011
It's generally suitable from at least 6 months of age, at the stage when baby is able to pick up the cubes and bring them to his mouth (they're very soft and easy to eat). But you may want to check with the doctor to see if there is any reason why whole eggs are unsuitable for your baby (if there is a family history of egg allergy, for example - reactions to egg whites can be quite severe in an allergic child).