Eggless Custard

READY IN: 15mins
Recipe by Missy Wombat

A baby food suitable for those with dairy allergies or who are vegan. Stores in the fridge for up to 3 days.

Top Review by rsarahl

10 minutes on the stove at the boil, a little extra vanilla extract(1 tsp), whisking rather than stirring... and the baby LOVED it! I used cornstarch... I assumed that it's the same as cornflour, but really am not sure, though it worked just fine.


  1. Place all but 1/4 of the milk in a small saucepan on medium heat and bring to the boil.
  2. Mix the cornflour with the remaining milk in a separate dish until well combined.
  3. Add the cornflour mix to the saucepan and whisk well to avoid lumps.
  4. Keep stirring until the custard has thickened and remove from heat.

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