Baby Cuisine - Custard From Scratch

You heard me! You can actually make real custard by yourself - WITHOUT BUYING A TUB OF POWDER. That was my pre-conception of home-made custard - surely the non home-made version comes out of an Ambrosia tin, right? WRONG.

Anyway, one day The Bairn was perusing one of the many second hand weaning type recipe books that my lovely friend VM passed down to me. She is a Domestic Goddess. Nigella can flip off, my mate VM is an old school, proper family cooking genius. 3 kids - the youngest is 2 1/2 - and WITHOUT THE AID OF FOOTMEN, BUTLERS, MAIDS OR HELPFUL ELVES, her home is a pristine, but fun and friendly place to be. I may move in someday.

As his chubby little chipolata handles carefully searched through the pages of

(well, it's now more a collection of individual pages right enough) he articulated to me that he wished to purchase some vanilla essence from the local supermarket in order to concoct some Creamy Egg Custard.

"Oh, The Bairn!" says I. "There's really no need to add vanilla essence. As a baby, you wouldn't understand, but it'll likely be delicious with this expensive item omitted."

"Ah Mummy. You are so clever, beautiful and simply divine. I trust in your every uttering" says The Bairn.

Creamy Egg Custard

Ingredients

1/4 pint of full fat milk

2 tsp castor sugar

2 eggs

1 tsp vanilla extract

1. Preheat oven to 150 degrees Celsius.
2. Heat milk - I used the microwave, full power 40 seconds.
3. Beat together sugar and eggs til sugar dissolves.
4. Whisk in hot milk and vanilla.
5. Pour into ovenproof dish and bake for 30-40 minutes until set.

I may add that it looks brilliant - BUT DO NOT OMIT VANILLA! If you leave it out, it tastes of sweet scrambled egg. Now, The Bairn loved it anyway with a bit of banana, but it proved to be inedible to adults! And smelled boak-tastic after a day in the fridge.

So there you go. In the book, it's in the 6-7 months section.

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