Vanilla custard (7 months+)
For your special little one
- 2/3 cup of milk - depending on your child's age you can also use half and half
- 1 small tbsp cornflour
- Vanilla flavor or another flavor of your choice
Level of difficulty Easy
Preparation time 5mins
Cooking time 5mins
Cost Budget Friendly
add a little milk to the cornstarch.
Boil milk in a saucepan along with vanilla, add the cornstarch and bring to a boil again.
Once the mixture reaches the consistency you like, pour into a small container and let cool. Store in the refrigerator.
Personally I do not like to cook the mixture for too long. I prefer a thinner consistency.
You'll also love
- Mini Sweet Potato Custard Pies 4.4/5 (124 Votes)
- Baby/ Kid friendly Autumn Soup 4.3/5 (12 Votes)
- Vegetable soup suitable for babies... 4.1/5 (10 Votes)
- Easy Fudge 2.3/5 (7 Votes)
- Mustard Popsicle 2.2/5 (82 Votes)
- Blueberry Bites 1.8/5 (4 Votes)
- Baby Food Cake 2/5 (50 Votes)
- Custard Cornbread 0/5 (0 Votes)
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.