Homemade Baby/Toddler Food: Baby Custard

Helen has started to take more of an interest in food. It's so much fun to watch her reaction to different tastes and textures and see her preferences take shape. 

At the moment she loves everything sour (Kimchi, oranges, grapefruit, lemon), butter and blueberries. But her likes and dislikes change rapidly: she hated cheese for a bit and now she enjoys it. 

I have been trying to follow the nutritional guidelines in the Nourishing Traditions Book of Baby and Child Care. It has a handy list of foods to introduce to your baby at different ages, plus a few recipes. You can find a list of their recommended foods HERE.

Helen has really been enjoying this custard. She loves it when I spoon it into a little bowl and let her try to feed herself. She can get some of it onto her spoon and into her mouth, but I still give her help when she asks for it.

Note:

This recipe is good for babies 6 months or older. Please use the highest quality ingredients you can when cooking for your baby. The cream I used is not my favorite to give to Helen (I really like this brand, which is organic and grass-fed), but at least its only ingredient is cream, it isn't Ultra Pasteurized, and it's rBST free. 

Baked Baby Custard

recipe adapted from Nourishing Traditions Book of Baby and Child Care | makes about 4 small ramekins | Printable Page

Ingredients:

• 1/2 cup whole coconut milk (this brand has BPA-free cans)
• 1/2 cup cream, preferably organic and not ultra-pasteurized 
• 3 egg yolks, lightly beaten
• 1 1/2 teaspoons pure maple syrup
• a pinch of real salt

Directions:

1) Preheat your oven to 300 degrees F (150 C). Butter 4 ramekin dishes and place in a square glass baking dish.

2) Whisk together all of the ingredients and pour into the prepared ramekins. Bake in preheated oven for about an hour. Cool, cover and refrigerate.




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