Baby food egg custard

Baby Custard | Sugar Free Recipe

Published: May 12, 2020 · Modified: Mar 28, 2023 by My Kids Lick The Bowl · This post may contain affiliate links.

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Hello, today I'm sharing a quick and easy egg yolk custard recipe. What makes it a baby custard rather than a regular old custard? Well it's the fact that it is a sugar-free!

Jump to RecipeThis version has been sweetened with peach purée

When can a baby have custard?

Ok, so to answer this question, "how many months old does a baby need to be to be able to have custard" we need to just cover off a couple of things. The first is at what age can a baby start solids.

If your baby is less than 17 weeks (less than 4 months) then the guidance from the professional bodies around the world would be that your baby is too young to start solids.
If your baby is between 17 and 26 weeks ie between 4-6 months old, and meets the physical requirements to begin solids then the advice may vary depending on your own country's weaning guidelines.
If your baby is over 6 months then the guidelines would say its ok to start solids
I have summarised a lot of the guidelines and research from around the world in my article "what is the best age to introduce solids" but it is always best to chat with your health care professional about your baby.

The next thing to cover off is when is it safe for babies to have the 2 main ingredients in custard, egg and milk. The advice from professional allergy bodies around the world is that we do not need to delay the introduction of common allergen foods such as milk and egg. So if your baby has started solids then this recipe would be one you can use. You can read about this in my article when to introduce the allergy foods or I have specifially written on the topic of eggs for baby.

It is always best to discuss the introduction of allergy foods to your baby with your healthcare professional so that you can get advice specific to your little one.

Custard is made with egg and milk, it is a combination food, if your baby has not already been exposed to both milk and egg, then it is best to try these foods as individual foods in case there is a reaction.

There may be reasons why you might choose to make this baby pudding without dairy or egg, particularly if your child already has a diagnosed cows milk protein allergy or egg allergy

I also want to clear up a little confusion, many people ask why I include cows milk in recipes for babies under 1 year of age. I write about it more in my baby porridge recipe. Essentially, babies shouldn't have cows milk as a beverage under 1 yr of age, this should be breastmilk or infant formula. It is ok for babies to have cows milk in foods, meals and snacks.

Tips to thickening custard

You want to end up with a smooth creamy spoonable custard.

The egg yolk and cornflour are the thickeners.
If you are not using cornflour you will need 2 egg yolks
If you are not using egg you will need 3 tablespoon of cornflour
Heat the milk until just boiling ie scalding hot
When you add the yolk and cornflour make sure you whisk continuously otherwise you can end up with lumps or scrambled eggs
When you return the milk mix to the heat to thicken, make sure the heat is low and you don't reboil the milk, this will make thin custard.

Egg yolk and cornflour are the thickeners for this custard recipe

Milk-Free Custard

I've tested this recipe with a few different milk alternatives and it has worked well with soy, rice and almond milk. My suggestion would be adding an extra teaspoon of cornflour to the mix as some of the alternative milks do not thicken quite as easily. So try 2tsp of cornflour instead of 1 teaspoon

I also get asked how to make custard with baby formula or how to make custard with breastmilk. The answer is easy, stick to this same recipe. You can sub milk for infant formula or expressed breastmilk. As with my suggestion of using a little extra cornflour for alternative milk I would do the same with formula and breastmilk. Either add some extra cornflour, or use a little less volume so that there is less to thicken

If you would rather a custard-style recipe that needs no milk alternative, then check out my "magic custard" for babies, which is based on avocado.

How to make custard with out egg

If you are wanting to make a custard without eggs, the easiest thing would be to adapt this recipe so that it becomes a blancmange rather than an egg yolk custard.

Basically to make this custard with our egg, you skip the egg yolk, up the cornflour to 3tsp or 1Tbsp the rest of the recipe will stay the same. This is what as known as a blancmange.

Another alternative for making egg free custard is to make a chia pudding, I have 2 simple chia puddings designed for babies on my site banana chia pudding and apple pie chia pudding.

How to make sugar free custard?

That's easy you just sweeten your custard with something else. For a baby a fruit purée makes sense as a sweetener. I've made banana custard using mashed or puréed banana as the sweetener, peach custard, pear custard and apple custard all have been perfectly sweet for babies.

If you are using a fruit purée to sweeten and egg custard, I find the easiest way is to make a plain custard then stir in the fruit purée at the end once you have taken the custard off the heat.

You can of course sweeten this basic egg custard with other things, honey and maple syrup work well. Please remember though that honey is not recommended for babies under 12 months

You can also of course use regular cane sugar if you choose too. I make homemade custard for my older school aged kids using regular sugar, for a young baby you may not wish to.

If you've landed on this website trying to track down a custard recipe for babies, chances are you have a little one and you might be on the hunt for other homemade baby food recipes. I've got quite a selection on my website covering both purees and finger foods / baby-led weaning

Homemade recipes for babies

165 Mililitres milk Two thirds of a cup
1 egg yolk
1 teaspoon cornflour

Check the notes below for some of the optional ingredients before you start
Heat the milk in a small saucepan, you want to bring it just to the boil
While the milk is heating whisk the egg yolk and cornflour together to form a paste in a heat proof bowl
Remove the hot milk from the heat and pour this over the egg yolk and cornflour paste, whisking until its well combined
Return the milk to the saucepan and continue to heat over a low heat until the custard thickens, stirring regularly
Stir through a fruit purée to sweeten

Dairy-Free

If you are making this recipe with a cows milk alternative such as soy milk, rice milk or almond milk consider adding an extra teaspoonful of cornflour as sometimes these milks need a little more thickening power. The same goes if you are using breastmilk or infant formula in this recipe

Without egg

To make a blancmange (ie egg-free custard) sub the egg yolk for 2 teaspoon of cornflour, so you will need 3 teaspoon in total. To make a paste whisk the cornflour with 2 tablespoon of the milk you are using.

How to sweeten the custard

Fruit pureé such as peach, apple, banana, and pear all work well, stir through around ¼ C of fruit purée to the custard once thickened
You can use maple syrup or honey to sweeten the custard, stir a little though once the custard is thickened. (don't use honey in babies under 1 yr)
You can also use regular sugar 1-2 tsps add this when you are making the cornflour and egg yolk paste
Vanilla and Cinnamon

You can use these to flavour the custard, of you are going to, add it to the milk before you begin heating it as the heat will help infuse the milk with the flavour.

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How to Make Egg Custard for Toddlers

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When it’s time to begin solid food for babies, custard can be a good choice. Egg custard can be a delicious dessert that not only completes a meal but is easy for kids to eat. Custard has been a part of European cuisine since ancient Rome. In modern times there are different variations to this dish depending on your preference like fruit custard, oats custard, and more. This wholesome food is suitable for babies above eight months due to the presence of egg as an ingredient. Considered as one of the best protein and calcium-rich snacks, it is light, easy to digest, and can be prepared using ingredients from your kitchen. Bookmark this recipe of how to make egg custard and serve it as an occasional treat for your entire family.

Cooking Time

Type	Time (hh:mm:ss)
Preparation Time	00:10:00
Cook Time	00:10:00
Total Time	00:20:00

Cooking Method

Gas

Type of Meal

Non-Vegetarian

Suitable For

Toddlers older than 20 months of age

Meal Schedule

After Lunch, Snack Time, After Dinner

Recipe Type

Dessert

Ingredients

Type	Quantity
Egg Yolk	4
Cornflour	3 Tbs
Milk	2 Cups
Sugar	3 Tbs to taste(Optional)
Vanilla essence	1 Tsp
Butter	40gram

Instructions

The step by step directions given here will make your job easy to whip up the best egg custard you’ve ever eaten.

Place milk in a saucepan and bring it to boil.
Combine egg yolks, sugar, and cornflour in a separate saucepan and whisk them over low heat.
Add a few tablespoons of milk into the yolk mixture. Gradually add the rest of the milk and whisk over medium heat.
Continue to stir as the custard thickens and remove it from the heat.
Scrape the custard into a small bowl placed over an ice bath.
When the custard gets slightly cooled down, add butter in 3-4 instalments and stir continuously until everything is mixed well.
Add vanilla essence, mix and pour the mixture into a bowl.
Refrigerate to serve chilled.

Recipe Tips

This simple egg custard recipe can be tastier by adding a dash of maple syrup or honey on top for older children.
Do not add the sugar whilst on heat as it will get stuck to the pan.
Avoid sugar for babies below one year of age.
You can add jam as a topping for extra flavour.
This homemade egg custard baby food recipe can be made in an oven by baking the mixture at 350 degrees for 45 minutes.
Make sure you whisk the mixture evenly without leaving any lumps. Also, be careful not to burn the mixture.
If the cream is used of milk your custard becomes thicker and richer in taste.
Sometimes flour or gelatin is also used to thicken the custard.
Combine with fruit slices to make it look colourful and increase its nutritional value.
Serve with cornflakes for breakfast.

Type	Value
Carbohydrates	15.5gram
Calories	146.6gram
Protein	7.1gram
Sodium	86gram
Cholesterol	118. 4ram
Fat	6.5gram
Potassium	208.7gram
Calcium	150.9mg
Magnesium	15.5mg
Phosphorous	159.3mg
Iron	0.5mg
Zinc	0.8mg
Thiamine	0.1mg
Riboflavin	0.3mg
Total Omega	30gram

Health Benefits

Packed with the goodness of egg protein and calcium from milk, egg custard has some exceptional health benefits for children. Here are some of the good reasons for eating custard:

A delicious addition to a child’s diet, egg custard gives extra energy to kids due to the presence of sugar.
Egg yolk contains omega-3 fatty acids along with Vitamin A, D, E, and K which acts as an antioxidant for preventing your baby from illness.
Containing the right amount of calories, protein, and fat, it makes a baby feel fuller for a longer duration.
Milk contains calcium that is good for healthy bones and teeth.
Butter is a good source of Vitamin A which is good for skin, immune function, and healthy vision.

Buying Guide

This buying guide ensures you buy quality products for preparing the tastiest egg custard without compromising on your child’s health.

Buy pasteurised milk without the presence of added sugar. Fortified milk contains vital calcium and vitamins. Leaky milk packets should be avoided.
Look for the expiry date of the products bought from the supermarket shelf.
Buy unsalted butter for younger babies. Branded butter is preferable.
Look for unblemished clean eggs that are not broken.
Natural vanilla essence is always better than artificial ones.

Sweet and satisfying, homemade egg custard for babies is always preferable than pre-packed ones available in jars in the supermarket. This classic dessert will always stand out for its mild flavour and can be refrigerated for up to 2 days. Try it and it is sure to a mood booster for any fussy baby.

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How to make custard Dessert for a children's party

In addition to the fact that it is not difficult to prepare custard, this dessert is ideal for children's parties. Toddlers can take the cream right in the pots and dip some delicious shortbread cookies into it or add various fruits. Very comfortable, beautiful and stylish! It only takes a little patience during preparation and your lifesaver dessert is ready. And no hassle!

A few words about our dessert:

This cream pot is the most delicate of all custards. It is served in the same bowl in which it is boiled (without taking it out of the mold), which allows you to completely abandon proteins.
Take one yolk per small pot (100 ml).
You can infuse a vanilla bean in milk or melt chocolate in it to make vanilla or chocolate cream.
I kept the pots from expensive yogurt, which was bought specifically for the purchase of these cutest pots. Instead of pots, ceramic or earthenware, glass jars can be used.
Sugar can be added if desired - if you do not like sweet cream.
Custard in pots is very convenient to take with you on a picnic without unwrapping the foil.

General\Active cooking time: 1 hour 15 minutes \ 1 hour 15 minutes
Rating: 0 reviews Rate the recipe - be the first
Calories (100g): 180 kcal

Ingredients :

Milk - 600 ml.
Egg yolk - 8 pcs.
Sugar - 160 g.
Chocolate - 3 squares
Vanilla - 1 pod

Preparation:

Separate the yolks from the whites.

Add sugar to the yolks. We don't need squirrels. From them you can cook protein muffins with cranberries.

Pour milk. Mix thoroughly.

Melt the chocolate in a separate bowl over a water bath. To do this, place a cup of chocolate on a saucepan with water. The cup should be larger in diameter than the saucepan, and the water in the saucepan should not touch the bottom of the bowl. Then put the whole structure on fire. When the chocolate turns into a viscous viscous mass, the process can be completed.

Pour cream into pots. Leave them alone for a few minutes, and then carefully remove the pop-up foam. Add melted chocolate to half the pots.

Cover each pot with foil and place in a pot of water. Cook over low heat for about 1 hour.

The surface of the vanilla custard pots will turn a beautiful golden yellow shiny color and the contents of the chocolate cream pots will have a nice brown color. Bon appetit!

Categories: Delicious and hearty desserts, Recipes for sweets

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yet 2,0005,0002 PHOTO PHOTO PHOTO PHOTO PHOTOS eggs in a large bowl.

Mix well with a whisk, add oil, salt (maybe two pinches) and water. You need to take one cup of water (according to the recipe), I weighed and wrote in milliliters so that there was no confusion.

Mix with a whisk!!! A minute and a half - two this omelet. Work with a whisk strictly in one direction!!! Chinese chefs also recommend giving time for the bubbles to *leave*.

Then let this liquid drain slowly through a sieve, for greater uniformity and airiness.

Now the mixture is ready. There are no bubbles on the surface.

We cover our dish with foil and send it to a water bath for 15 minutes.

We cover the water bath with a lid, make a slow fire ... Time has run out, do not immediately take out the dish, but let it cool for two minutes.

What a wonderful meal.

And serve hot to the table. Chinese steam eggs (literal name), you can call it - egg soufflé! Egg cream! It will also be correct. You can cook with minced meat, mushrooms...

And serve with sesame seeds and soy sauce (I served this yesterday, it was delicious).