Baby’s Apple Custard Recipe

Posted on Jun 26 2008 - 11:22am by Christine
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Today we have a great recipe for a simple apple custard that your baby will love.

Unlike many custard recipes, this one is sugar free and uses only egg yolk – not the white – making it suitable for babies from 6 months onwards who have been separately introduced to all the ingredients beforehand.

Baby's apple custard

Here’s what you’ll need to make Baby’s Apple Custard…

2 large beaten egg yolks
6 fl oz (3/4 cup) milk – you may use whole milk or breast milk (we have received feedback that the custard will NOT set well with formula, so it’s best avoided in this recipe)
1 tsp vanilla extract
1 small, sweet apple, cored and diced (you can either peel it or leave the skin on – see this page for more information about unpeeled fruit)

Simmer the apple in a very little water until tender, then mash thoroughly, puree, or leave ‘chunky’ (as pictured) for older babies.
Put the apple into a small oven-proof dish, or divide into 2 ramekins.
Preheat oven to 350 degrees (180 deg C).
Stir the beaten egg yolk and the vanilla into the milk, then pour the mixture over the cooked apple.
Sit the dish in the middle of a baking pan and pour in hot water until it comes about halfway up the side of the dish (this creates a simple bain-marie!).
Bake for 25-30 minutes until the custard has set.
Cool and serve chilled.

And if you’d like to see MORE great baby dessert recipes sent in by visitors to our site, then…
Visit our baby dessert recipes page here

More yummy baby food recipes with eggs

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10 Comments so far. Feel free to join this conversation.

  1. manda December 29, 2010 at 2:38 pm -

    this recipe looks great…but I want to know if you can freeze it??? or do u just store portions in the fridge?

  2. Christine December 29, 2010 at 3:35 pm -

    We don’t find that the custard freezes too well – it tends to separate. It’s better made ‘as needed’ 🙂

  3. claire January 24, 2011 at 8:10 am -

    how long would u keep this in the fridge for?



  4. Christine January 24, 2011 at 11:03 am -

    Up to 48 hours to be on the safe side 🙂

  5. claire January 24, 2011 at 12:38 pm -

    thank you

  6. Sara July 22, 2011 at 6:51 pm -

    Mine wouldn’t set and the eggs and the formula separated while it was cooking. I think its probably because I used powdered formula. If anyone else gives it a try I would recommend using canned formula, I have a feeling that would work better.

  7. Christine July 22, 2011 at 7:22 pm -

    Sorry it didn’t work out Sara – when we tried this recipe, we used cow’s milk and it was a success. We’d love to know if anyone has luck with formula.

  8. jess April 19, 2012 at 8:16 pm -

    tried this also with formula (made 250ml with powdered formula and water, then added) and it separated and isn’t setting) so maybe don’t bother with formula

  9. Christine April 20, 2012 at 5:15 am -

    Thank you so much for your input Jess. We’ve amended the recipe to suggest NOT using formula at all.

  10. Tazmeen January 20, 2016 at 10:59 pm -

    Tried this recipe with EBM without the fruit. Baked in a tray that has 9 smaller portions and froze a few. The consistency was creme caramel style once thawed. My babe is only just starting solids so helps to have some smaller portions stocked in the freezer.

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