Allergen note
Homemade custard contains two common allergens, egg and cow's milk; powder custard is often egg-free but is made with milk, so check the packet for egg, milk and wheat. Offer it only after your baby has had well-cooked egg and dairy separately without a reaction. With severe eczema or a known food allergy, ask your pediatrician first.
How to serve
From around 6 months, offer a spoonful or two of homemade, unsweetened custard on a preloaded spoon or as a dip for soft fruit. Store-bought custard is usually high in added sugar, so save it for small, occasional portions after age 2.
Preparation
For egg custard, whisk whole milk and eggs over low heat, stirring constantly, until it thickens and coats a spoon so the egg is fully cooked. For powder custard, mix the powder with a little cold milk, then simmer it in whole milk until thick. Skip the sugar, sweeten with mashed fruit, strain out lumps and serve lukewarm.
Texture and choking risk
Smooth custard is a low choking risk, but lumps, the skin that forms on top, and toppings such as whole berries or nuts can be harder to manage. Stir it well, remove the skin, keep fruit toppings soft and small, add no whole or chopped nut toppings before 5 years, and always supervise your baby.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries custard, note any reaction and see it in the allergen tracker.
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