Your baby will love this easy creamy vegetable custard. The custards may be stored in the refrigerator up to 3 days.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
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
Preparation:
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 to 4 servings
Recipe Source: The Complete New Guide to Preparing Baby Foods by Sue Castle (Bantam Books)
Reprinted with permission.
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 to 4 servings
Recipe Source: The Complete New Guide to Preparing Baby Foods by Sue Castle (Bantam Books)
Reprinted with permission.
