Recipe for Vegetable Custard
Infant & Toddler


    Vegetable Custard

    Source: The Complete New Guide to Preparing Baby Foods - Sue Castle (Bantam Books)

    For babies 6-12 months.

    1 teaspoon butter or margarine
    1 teaspoon whole wheat or enriched flour
    1/4 cup hot milk
    1 tablespoon nonfat dry milk
    1 large egg, beaten
    1/2 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 nonfat dry milk. Cook and stir until thickened. Stir a small amount of hot sauce into egg in small size bowl, 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 center comes out clean. Store covered in the refrigerator.