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Custard baby food recipe


Baby Custard | Sugar Free Recipe

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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!

This 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

Ingredients

  • ⅔ cup milk (165ml)
  • 1 egg yolk
  • 1 teaspoon cornflour

Instructions

Check the notes below for some of the optional ingredients before you start

  1. Heat the milk in a small saucepan, you want to bring it just to the boil
  2. While the milk is heating whisk the egg yolk and cornflour together to form a paste in a heat proof bowl
  3. Remove the hot milk from the heat and pour this over the egg yolk and cornflour paste, whisking until its well combined
  4. Return the milk to the saucepan and continue to heat over a low heat until the custard thickens, stirring regularly
  5. Stir through a fruit purée to sweeten

Notes

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.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 69Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 99mgSodium: 47mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 4g

Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing

Baby Custard with Real Bananas

Full cream milk and real bananas are used to make this tasty Baby Custard. Ideal for babies 6 months+ and can be served warm or cold.

Recipe⬇

Step-by-step guide ⬇

Homemade baby food is the way to go!

Kai started solids a few weeks before he turned 6 months old. That was only 2 years ago, but it feels ancient to me!

As a first-time mum, I always felt a little guilty feeding Kai store-bought baby food. His nurses frowned at the idea and advised us that homemade baby food is cheaper and better for them. Hey, there’s no argument from me about this! Plus I love cooking so I’ve got this in the bag.

Actually, I didn’t, really. It was difficult to determine what food he could eat and, if so, at what age. They usually sell prepackaged baby food for 4+, 6+, 8+, and 12+. Looking at what I’ve written, the space of these months isn’t very far at all. However, in those days of looking after Kai, each month felt like a year. It’s difficult to explain, but it’s like time froze for us, but everything else continued at the normal pace.

They say, by the age of 24 months, they should be able to eat everything we can, but I still haven’t fed him raw eggs, meat or seafood. Yes, I’m still a helicopter, mum! I think I’ll wait until he is probably a teenager before offering him that! I’m ultra paranoid about food poisoning!

I made most of Kai’s food when he was 6 to 12 months, but I did occasionally feed him store-bought baby food. It’s a convenient option for exhausted parents.

Baby Custard is ALWAYS a winner!

Hands down baby custard is a clear winner for Kai. He’s not biased because it didn’t matter what the flavour was or if it had no sugar, he would devour it all in one go!

I started him on custard brands that had ‘no added sugar’, which he loved until he turned 1. He stopped eating them and preferred the ones that had sugar. That’s when I knew it was time to make him some homemade baby custard instead! At least if I was adding sugar, I could control how much when in and how much real fruit was in the custard.

At the point of trying to get my son to eat healthily, I would sometimes go overboard with trying to hide fruit or vegetables in his meals. Sometimes I’ll get away with it and other times not so much, and I’ll end up with a batch of baby food that Kai refuses to eat.

The best thing about this recipe is it contains bananas, which in my opinion, is the friendliest fruit (or to be technically a herb) for babies. Kai has loved bananas since he was 6 months old, and unlike other foods, he has never turned his back on them. So banana-flavoured custard it is!

This recipe makes approximately 2 cups of custard with two medium-sized bananas mashed in there! Impressive, right?

This custard is simple and fun to whip up. I love the thought of making homemade baby custard, and I can’t wait to experiment with more healthy flavours for him. By the way, I should tell you that toddlers and adults enjoy this custard too! It’s a relatively healthy snack for the entire family!

Swimming lessons for our little man!

Kai had his 4th swimming lesson today. We thought he would love the experience because he loves being in the water at the beach or in our pool.

We were so wrong! As soon as the swimming instructor held him in the water, he screamed like a banshee. My heart sank. I felt terrible that he wasn’t enjoying himself and that he was calling out ‘Noooo, mummy, get up!’ and pointing at me to come to rescue him.

It was too easy to quit and pull him out of the classes, but swimming was a skill I wanted for him to pick up. We have a pool, so I don’t want to take any chances. In each lesson, he would cling to me like a frightened koala and I would have to peel him away from my body to hand him to the instructor. It’s very stressful for Kai and me. We don’t look forward to the classes which are held once a week.

I don’t think it’s the water that bothers Kai. It’s to do with being held by a stranger in a strange environment without me. Another enormous challenge for Kai is the ability to stay still because, as soon as he turned 4 months old, Kai has been a busy baby. He never stays still and was a curious baby. He loved wandering around and touching new things, and he’s now 2.5 years old but hasn’t changed!

This instructor makes the toddlers sit and wait on a bench in the water, whilst she does two small laps with a child. It amazed me to see the other toddlers so obedient; they would sit still and patiently for their turn. In saying that, they started their lessons earlier than Kai did.

There was no way Kai would do that because I struggle with making him sit still at home during feeding times. He is getting a little better, but I need to distract him with toys so he would sit still. Oh well, small steps because I’m confident he will get there and hopefully, next time I update you on Kai, he has learned to sit still and float on his own.

Ingredients for baby Custard with Real Bananas

Bananas – You will need two small to medium ripe bananas. The riper they are, the more intense the banana flavour is, so keep this in mind as strong-tasting food may put babies off. Bananas are filling and are high in fibre, potassium and folate.

Full cream milk (whole milk) – Kai’s nurse advised us to always use full cream milk when cooking for babies between 6 months to 2 years old. As babies, they need the fat and nutrient from the cream in the milk.

Sugar (optional) – I would skip the sugar for babies under 12-months-old because they’re likely to enjoy this custard without it. However, toddlers like mine can be very picky eaters, so to make it more palatable for him, I would add a small amount of sugar.

Vanilla extract (optional) – I would skip vanilla extract for babies under 12-months-old because they don’t need the extra flavouring to enjoy this custard. If using, look for natural vanilla extract with no alcohol listed in the ingredients.

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How to make Baby Custard with Real Bananas

Step-by-step guide with photos

Mash the bananas in a bowl using a fork, little lumps are okay because it’s ideal to feed babies 6 months+ food with texture as long as it’s safe and won’t cause choking.

In a small saucepan, place the milk, egg, vanilla and cornflour and whisk together until combined. Place the saucepan over medium heat and continue to whisk. It takes a few minutes but the mixture will start to thicken. Once it starts to thicken, reduce the heat to low and continue to whisk for another 2 minutes.

Add the mashed bananas and sugar (if using) into the saucepan and stir regularly with a wooden spoon. Once the mixture starts to bubble, remove it from the heat. Transfer the custard into a bowl and leave to cool for 10 minutes at room temperature. Cover the custard with plastic wrap/film and press it down to cover the entire surface of the custard. This will prevent a skin from forming. You can serve this baby custard warm, at room temperature or cold.

Leftovers – Allow the custard to cool completely at room temperature, then transfer into an airtight container and refrigerate. It’ll be good for up to 3 days. Frozen baby custard will keep for up to 2 months.

More homemade baby recipes here:

EASY PRUNE AND PEAR PURÉE 

CHIA PUDDING FOR BABIES

WHITE BEANS FOR BABY

SCRAMBLED EGGS FOR BABIES

BANANA OAT PANCAKES

A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.

Cooking measurements are in Australian standard spoon and cup measurements.

I would love to hear your thoughts or feedback on this post. If you have made this recipe, please show your support by commenting and rating this recipe. You can do this by scrolling down or by clicking the green circle on the left. To prevent spam on this site, an email address is required but it won’t be published.

Cheers (I’ll drink to that) – Cat Tre

Baby Custard with Real Bananas

Catalina T

Full cream milk and real bananas are used to make this tasty Baby Custard. Ideal for babies 6 months+ and can be served warm or cold.

5 from 5 votes

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course sweets

Cuisine Baby food

Servings 6 Servings

Calories 90 kcal

  • 2 small ripe bananas (NOTE 1)
  • 1½ cup full cream milk (whole milk) (NOTE 2)
  • 1 large egg
  • ½ tsp vanilla extract (optional) (NOTE 3)
  • 1½ tbsp cornflour (or cornstarch)
  • 1 tsp sugar (optional) (NOTE 4)

  • Mash the bananas in a bowl using a fork, little lumps are okay because it's ideal to feed babies 6 months+ food with texture as long as it's safe and won't cause choking.

  • In a small saucepan, place the milk, egg, vanilla and cornflour and whisk together until combined. Place the saucepan over medium heat and continue to whisk. It takes a few minutes but the mixture will start to thicken. Once it starts to thicken, reduce the heat to low and continue to whisk for another 2 minutes.

  • Add the mashed bananas and sugar (if using) into the saucepan and stir regularly with a wooden spoon. Once the mixture starts to bubble, remove it from the heat. Transfer the custard into a bowl and leave to cool for 10 minutes at room temperature. Cover the custard with plastic wrap/film and press it down to cover the entire surface of the custard. This will prevent a skin from forming. You can serve this baby custard warm, at room temperature or cold.

(NOTE 1) Bananas – You will need two small to medium ripe bananas. The riper they are, the more intense the banana flavour is, so keep this in mind as strong-tasting food may put babies off. Bananas are filling and are high in fibre, potassium and folate.

(NOTE 2) Full cream milk (whole milk) – Kai’s nurse advised us to always use full cream milk when cooking for babies between 6 months to 2 years old. As babies, they need the fat and nutrient from the cream in the milk.

(NOTE 3) Vanilla extract (optional) – I would skip vanilla extract for babies under 12-months-old because they don’t need the extra flavouring to enjoy this custard. If using, look for natural vanilla extract with no alcohol listed in the ingredients.

(NOTE 4) Sugar (optional) – I would skip the sugar for babies under 12-months-old because they’re likely to enjoy this custard without it. However, toddlers like mine can be very picky eaters, so to make it more palatable for him, I would add a small amount of sugar.

Leftovers – Allow the custard to cool completely at room temperature, then transfer into an airtight container and refrigerate. It’ll be good for up to 3 days. Frozen baby custard will keep for up to 2 months.

A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.

Cooking measurements are in Australian standard spoon and cup measurements.

Serving: 1servingCalories: 90kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 38mgSodium: 36mgPotassium: 224mgFiber: 1gSugar: 8gVitamin A: 165IUVitamin C: 3mgCalcium: 81mgIron: 0.2mg

How to make custard: 8 recipes for every taste

November 2, 2018LikbezEda

Cook classics, add condensed milk, cocoa and sour cream to the cream or remove eggs, milk and butter.

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To keep the consistency of the cream uniform, cover its surface with cling film while cooling.

1. Classic Custard

Ingredients

  • 150-200 g sugar;
  • 50 g flour;
  • 1 teaspoon vanilla sugar or a pinch of vanilla;
  • 2 eggs;
  • 500 ml milk;
  • 100 g butter.

Preparation

Place sugar, flour, vanilla and eggs in a saucepan and whisk until smooth. Gradually pour in the milk, whisking thoroughly.

Put the saucepan on low heat and cook, stirring constantly with a whisk. When the cream thickens and starts to boil, remove it from the heat.

Add the softened butter to the hot mixture and mix well with a whisk until smooth. Leave the cream at room temperature until completely cooled.

Delicate and light custard recipe →

2. Classic protein custard

Ingredients

  • 170 g sugar;
  • 80 ml water;
  • 2 egg whites;
  • pinch of salt;
  • 1 teaspoon vanilla sugar or a pinch of vanilla;
  • ¼ teaspoon citric acid.

Preparation

Pour sugar into a saucepan and add water. Place over high heat and cook, stirring, until sugar dissolves.

In a separate bowl, turn the egg whites into a white foam with a mixer. Add salt and vanilla and beat a little more.

When the sugar syrup boils, turn down the heat. Fill a small bowl with water and drop the boiling mixture into it. If the drop turns into a soft plastic substance, then the syrup is ready. Enter citric acid into it and immediately mix thoroughly.

Whisking the protein mass continuously with a mixer, pour the syrup into it in a thin stream. Beat the cream for about 7-10 minutes until it becomes white and thick.

3. Custard without eggs

povarenok.ru

Ingredients

  • 500 ml milk;
  • 150-200 g sugar;
  • 4 tablespoons of flour;
  • 130 g butter;
  • 1 teaspoon vanilla sugar or a pinch of vanilla.

Preparation

Mix half the milk, sugar and flour in a saucepan. Bring the remaining milk to a boil and pour into the prepared mixture, whisking it with a whisk.

Place the saucepan over medium heat and stir until the mixture thickens. Without turning off the heat, gradually add the oil and beat the cream thoroughly.

Remove from heat, add vanilla and stir. Cool the cream at room temperature.

9 best recipes for dough without eggs →

4. Custard without butter

Ingredients

  • 150 g sugar;
  • 1 egg;
  • pinch of vanillin;
  • 2 tablespoons flour;
  • 400 ml milk.

Preparation

Beat sugar and egg with a mixer. Add vanilla and flour and mix thoroughly. Pour in the milk and beat well with a whisk or mixer.

Put the mixture on medium heat and, stirring constantly, bring it to a boil. Reduce heat and simmer, stirring, for a few more minutes until thickened. Cool the cream at room temperature.

5. Custard sour cream

Ingredients

  • 300 g sour cream, 20% fat;
  • 1 egg;
  • 100-130 g sugar;
  • 20 g cornstarch;
  • 150 g butter;
  • pinch of vanillin.

Preparation

Place sour cream, egg, sugar and starch in a saucepan and stir until smooth. Put on a steam bath and, constantly stirring the mass with a whisk, let it thicken.

Let the mixture cool down at room temperature. In a deep bowl, beat the softened butter with a mixer. Gradually add the sour cream mixture to it and beat thoroughly with a mixer. Add vanilla and mix again.

Royal treat: classic honey cake with sour cream →

6. Condensed custard without eggs

iamcook.com

Ingredients

  • 250 ml milk;
  • 1½-2 tablespoons sugar;
  • 2 tablespoons flour;
  • 200 g condensed milk;
  • 50 g butter.

Preparation

Pour half the milk into a saucepan, add the sugar and flour and stir with a whisk until smooth. Add the remaining milk, put on moderate heat and cook, stirring, until thickened.

Allow the cream to cool at room temperature. Pour half of the condensed milk into it and beat well. Add the rest of the condensed milk and softened butter and mix thoroughly again.

7. Lemon custard without milk

Ingredients

  • 4 medium lemons;
  • 200 g sugar;
  • 4 eggs;
  • 50 g butter.

Preparation

Finely grate the zest of two lemons and mix with sugar. Squeeze the juice from all four lemons and strain. To have more of it, you can send the fruit in the microwave for 15-20 seconds.

Combine juice with sugar. In a separate bowl, beat the eggs with a whisk. Pour them into the lemon mass, mix well and leave for 15 minutes.

Strain the mixture through two layers of cheesecloth. Then pour into a saucepan, add softened butter and, stirring constantly with a whisk, cook over medium heat until thickened. Leave the cream to cool at room temperature.

How to make hearty lemon bars →

8. Chocolate custard

Ingredients

  • 500 ml milk;
  • 180 g sugar;
  • 2 eggs;
  • pinch of salt;
  • 2 tablespoons cornstarch;
  • 4 tablespoons quality cocoa;
  • 50 g butter.

Preparation

Pour ⅔ of the milk into a saucepan, add the sugar and heat over medium heat, stirring occasionally. Add eggs, salt, starch and cocoa to the remaining milk and beat thoroughly with a whisk.

Whisking continuously, pour the hot milk into the egg mixture. Put the saucepan with the cream over moderate heat and cook, stirring constantly so that there are no lumps.

As soon as the mass begins to boil, remove it from the stove and cool at room temperature.

Read also 🧐

  • 5 Surprisingly Delicious Cakes Every 9th Can Handle0016
  • Such a different sour cream: how to make cakes and pies familiar from childhood
  • How to make a delicious Prague cake
  • 10 no-bake cakes that are indistinguishable from baked ones
  • 10 delicious cookie cakes that do not need to be baked

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Ingredients

dough:

200 g of butter

2 Eggs

1 stroke

1/2 teaspoon of salt

1/2 teaspoon of soda

4-5 cups of flour

Cream:

1 glass of milk

120 g of butter

1 pack of baby food "baby"

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Step by step recipe

Melt butter, add eggs, salt, soda, sand and flour.

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