Vegetable Custard

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This elegant little custard dish is a yummy way to introduce a milk other than breastmilk to your baby, if you’re closing in on weaning. I prepared it with almond milk for Veronika; other non-dairy options include soy, hemp, rice, coconut, or oat. There are pluses and minuses to all of them, so find the one that’s best for your family and baby!

Ingredients:

  • 2 Ener-G eggs
  • 1/4 cup pureed orange vegetables (such as pumpkin, carrot, or sweet potato)
  • 1/4 cup non-dairy milk
  1. Whisk together the ingredients in a bowl. Divide evenly among 2 custard cups.
  2. Place the custard cups in a baking dish and fill with 1 inch water. Bake at 375 degrees F for 30 minutes.

Vegetable Custard (1)

These puff up in the oven almost like a souffle, although they will deflate as they cool. The custard is thick and won’t slide off a spoon, which makes it great for babies who want to use their fingers or their own utensil.

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