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