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Vegetable Custard
Ingredients
1 teapoon 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
Instructions
For Babies 6-12 months:
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 for up to 3 days. Do not freeze.
Yield: 2-4 servings
Credits
Recipe from: The Complete New Guide to Preparing Baby Foods by Sue Castle (Bantam Books)
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