🍰 Dessert🧒 18-24 monthsvegetariangluten-freeno-added-sugarcomfort-food

Warm Spiced Banana Custard

Name: Warm Spiced Banana Custard
Prep time: 45 min
Yield: 2 servings
Ingredients: 1 ripe banana; 1 large egg yolk; 1/3 cup whole milk; 1/4 teaspoon vanilla extract; 1/8 teaspoon cinnamon; Tiny pinch of nutmeg

A gentle, warming custard made with ripe banana, egg yolk, and a whisper of cinnamon and nutmeg. Silky smooth and naturally sweet.

Make a version like this

45 minutes2 servingsSmall pieces, most textures

Ingredients(6)

1 ripe banana
1 large egg yolk
1/3 cup whole milk
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
Tiny pinch of nutmeg

Instructions(8 steps)

1
Preheat oven to 325°F (165°C). Place two 6-ounce ramekins in a deep baking dish.
2
Mash the banana in a medium bowl until completely smooth with no lumps.
3
Whisk in egg yolk, milk, vanilla, cinnamon, and nutmeg until well combined.
4
Pour mixture through a fine mesh strainer into a clean bowl to remove any banana strings, pressing with a spoon.
5
Divide the strained mixture evenly between the two ramekins.
6
Pour hot water into the baking dish until it comes halfway up the sides of the ramekins (this is a water bath).
7
Carefully place in the oven and bake for 30-35 minutes until the custard is set around the edges but still has a slight jiggle in the center.
8
Remove ramekins from the water bath using tongs. Cool for 15 minutes before serving warm.

Nutritional Highlights

-Egg yolk provides choline and vitamin D
-Banana adds potassium and natural sweetness
-Milk provides calcium and protein
-No added sugar — sweetened only by ripe banana

Age Appropriateness

A lovely dessert for 18-24 month olds. The smooth, spoonable texture is easy to eat, and the warm spices introduce new flavors gently.

Introduction Tip

Use the ripest banana you can find — brown-spotted bananas are sweeter and mash more smoothly. Serve slightly warm, never hot.

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Instructions(8 steps)

Preheat oven to 325°F (165°C). Place two 6-ounce ramekins in a deep baking dish.

Mash the banana in a medium bowl until completely smooth with no lumps.

Whisk in egg yolk, milk, vanilla, cinnamon, and nutmeg until well combined.

Pour mixture through a fine mesh strainer into a clean bowl to remove any banana strings, pressing with a spoon.

Divide the strained mixture evenly between the two ramekins.

Pour hot water into the baking dish until it comes halfway up the sides of the ramekins (this is a water bath).

Carefully place in the oven and bake for 30-35 minutes until the custard is set around the edges but still has a slight jiggle in the center.

Remove ramekins from the water bath using tongs. Cool for 15 minutes before serving warm.