Baked Egg Custard
When thinking of meal ideas for my toddler, I often tap into my Asian roots. One of my favorite snacks growing up in Taiwan was egg custard (布丁). I remember my mom handing us the egg custard as an afternoon snack, and how I always got giddy with excitement as I opened the lid. What’s the black stuff on the bottom? Yummy caramel sauce! Then comes the dilemma of how much custard to scoop with how much caramel sauce so that you don’t end up with custard without any sauce, or too much sauce with too little custard. One of the tricks, if you are not eating this snack on-the-go, is to flip the whole thing over onto a plate so that the caramel sauce is easily accessible and you don’t have to dig deep to get to it. Now, for my toddler, I skip the caramel sauce due to the sugar content. If you choose to have caramel with your egg custard, all you have to do is heat some granulated sugar in a saucepan over medium-low heat, watch carefully as the sugar melts into brown caramel sauce, and pour the sauce immediately into the baking cups before the sauce solidifies. Then, after you make the egg mixture, pour it on top of the sauce before baking!
This egg custard recipe became my go-to recipe for Alex’s breakfast. I usually try offering eggs, toast, or even sometimes waffle or pancakes for breakfast, but if all else fails, he will eat this. I think he likes the melt-in-your-mouth, creamy custard with just a hint of sweetness that is easy to eat without much effort. Yes, I have a lazy eater. Anything that requires too much chewing will result in him just sucking the juice out of it and then holding the rest in his cheeks like a chipmunk. Once, I didn’t notice that he had something in his cheeks and by the time I saw it, he already had it in his mouth for over 2 hours. Toddlers are so ridiculous.
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There are a few of things I just love about this recipe:
- So simple to make! It just requires a few ingredients that you probably have around your house anyway, mix it all together, and throw it in the oven!
- The custard is made of mostly milk and eggs. Talk about a healthy breakfast for your children!
- Easy to store and serve! I use these custard cups with lids so that I could bake the custard in them, put a lid on after the custard cools down, and just pop them in the fridge.
Not only does my toddler approve of the egg custard, my husband likes it as well. Marc usually eats a cup for breakfast along with Alex. Satisfying both of my boys? That’s a winning recipe for me!