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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


  • 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


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.

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