Stage One - Egg Yolk Custard
Recipe from Feeding Little Tummies
Makes 2 serves
Egg yolks are packed full of nutrients, including protein, essential fatty acids, and vitamin A. If you are using rice milk for this recipe, check the use-by date and always discard if a carton has been open for more than five days, as it can be a cause of food poisoning.
Preparation time 5 minutes
Cooking time 5 minutes
- 1/2 cup expressed breast milk, formula or rice milk
- 1 tsp cornflour (replace with tapioca/arrowroot flour if there is a family allergy to corn)
- 1 drop vanilla essence (optional)
- 1 free-range egg yolk
In a small pot, whisk together 1–2 Tbsp of the milk with the cornflour to create a smooth paste. Add the remaining milk, the vanilla (use a dropper or insert a chopstick into the bottle to get just one drop as it is a strong flavour), and egg yolk, whisking together. Heat gently, stirring constantly with a wooden spoon over a low heat until the custard thickens (about 5 minutes). Do not boil the custard or it may curdle. Remove from the heat and cool to serving temperature.
Serve as it is or fold through puréed fruit, mashed banana or soaked and puréed dried fruits. Refrigerate any leftovers and use within two days, reheating thoroughly.