Easy Baby Custard for Refillable Squeeze Pouch
Fill your refillable squeeze pouch with our baby custard recipe!
Ingredients:
2/3 cup milk of choice
1 egg yolk
1 tsp cornflour
First mix the egg yolk and the corn flour together. Then, on low heat (or in a double boiler) gently heat the milk (2/3 cup for 1 serve). Just raise the temperature slightly, make sure it doesn't reach boiling point.
Mix the egg yolk/ cornflour mix with the warm milk.
Whisk constantly so that the egg yolk doesn't scramble, the mixture will start to thicken.
When all the lumps are gone and the custard has a good thickness remove it from the heat and allow it to cool for 10 minutes.
You can add fruit puree, vanilla, maple syrup or pumpkin to make it a flavoured custard, or simply leave it as is for a simple plain custard.
In our household we make this recipe with a chocolate twist and we make enough to fill a 10pk of Little Mashies squeeze pouches! I freeze some and put some in the fridge, the girls love it for school and daycare!
We also have a cheesy asparagus baked custard recipe that is great if you have extra time and want to do a more complex flavour.
WHY IS EGG YOLK A GREAT BABY FOOD CHOICE FOR REUSABLE FOOD POUCHES?
Egg yolk supplies your baby with all necessary nutrients, good cholesterol and iron necessary for mental development. It is one of those foods that is so packed with nutrients it's ideal for young children to have regularly.
We always buy pasture raised eggs direct from the farm (or farmers market) because they have more vitamins A and E, as well as omega-3s. Buy being in the sun and eating fresh, green grass, bugs and insects the hens lay eggs that are richer in Vitamin D. Vitamin D is quite hard to get from food sources (another way is to put mushrooms in the sun before cooking them)!
BABY LED WEANING AND OLDER KIDS