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Vegetable Custard

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

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  1. Heat oven to 350 degrees F. Grease 2 custard cups.
  2. Melt butter in medium-size saucepan over medium heat.
  3. Gradually add hot milk and nonfat dry milk. Cook and stir until thickened.
  4. Stir a small amount of hot sauce into egg in small bowl, then mix egg into rest of sauce.
  5. Add mashed vegetables. Pour mixture into custard cups.
  6. Place the cups in a pan of hot water that comes up to level of mixture.
  7. Bake for 30 minutes or until a knife inserted in the center comes out clean.
  8. Store covered in the refrigerator.

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