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Vegetable Custard

For babies 6-12 months


1 teaspoon butter or margarine
1 teaspoon whole wheat or enriched flour
cup hot milk
1 tablespoon non-fat dry milk
1 large egg, beaten
cup cooked, mashed vegetables


Preheat oven to 350 degrees F. Grease 2 custard cups.

Melt butter in medium-size saucepan over medium heat. Gradually add hot milk and non-fat dry milk. Cook and stir until thickened. Stir a small amount of hot sauce into egg in small size bowl, and then mix egg into rest of sauce. Add mashed vegetables. Pour mixture into custard cups. Place the cups in a pan of hot water that comes up to level of mixture. Bake 30 minutes or until a knife inserted in the centre comes out clean. Store covered in the refrigerator.

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