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Does anyone have or use a recipe for custard for young babies (ie when they are starting out on solids, suitable for 6ish mths). I use to know a woman who made her own custard and would freeze it rather than buying the tin stuff. She would also puree fruit to go in it. Didn't pay any attention at the time as our kids were way past that stage and didn't' think we would have any more babies but hey here we are.
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Saturday, 2 May 2009 7:42 a.m.
Monday, 4 May 2009 8:08 p.m.
Does any one have a recipe using semelina?
Sunday, 3 May 2009 5:38 p.m.
mine doesnt have that recipe :-( mine has vanilla creme caramels, Ive only eaten the custard once, but always think i should eat it more and wonder what recipes may use it. it has such a delicious smell! there are a couple of recipes on their w3bsite including a delicious looking berry tart.
Sunday, 3 May 2009 4:43 p.m.
hehe - i sound like a bit of a seameal custard addict!!!
anyway - was curious at how much it cost to make, and using cheapest milk, it only costs 21c per half cup of seameal custard, and 31c per 1/2c custard powder custard. and tins cost $1.29 for the baby version!!!!! WOW - i'm glad i make my own!
Sunday, 3 May 2009 4:30 p.m.
Its a type of custard - it has powdered kelp in in which i think makes it seameal! its made by Greggs, and the ingredients on the back are: sugar, cornflour, thickners(407,415), whey protein, powdered kelp, flavour, dextrose, and colours(102,110,124). It also states it contains wheat and milk products.
i think that it may have been more popular back in the day as its been around for many years (since 1930's), may be more like the custards you use in creme brule (sp?) type deserts as it sets on cooling instead of thickening whilst cooking. always will be served chilled. i think you can also use in if you wanted to be fancy and have molded custard deserts! altho im sure your bubba wouldnt expect that!
its in a box the size of jelly crystals, and makes heaps for less than $2 (28 regular serves, and i make 1/4 the serve so thats over 100 custards for a $ 2 box plus milk, so waaaay cheaper than custard in a tin!
Sunday, 3 May 2009 2:15 p.m.
sorry excuse my ignorance but is seameal a brand or is it a type (like gluten free flour is a type of flour), how does it differ from normal custard powder?
Saturday, 2 May 2009 4:02 p.m.
Another custard to try is Seameal custard
3/4 tsp seameal custard powder
1/2 cup milk
heat in 30 sec bursts, stiring after each time, until it starts to boil (dont let in boil heaps)
put in fridge to cool and set (approx 30 min)
this custard is really smooth and silky - quite different to normal custard which can become "gluggy" and smells really yummy too.
its on the same shelf at the supermarket as normal custard powder!
Saturday, 2 May 2009 3:53 p.m.
This is the one i use:
1 tbsp custard powder
1/2 cup milk (or formula to the same vol)
microwave ~40sec, stir, microwave another 30-40 sec
cool before serving!
you may have to adjust the time heating in the second lot, as it can become quite thick once cool, but you can always add fruit puree or yogurt to it too.
Or reduce the amount of custard powder added by a tsp?
Saturday, 2 May 2009 10:46 a.m.
I tended to mash a little banana in to it instead of adding sugar. He's 12.5 months now and still digs this custard!
Saturday, 2 May 2009 10:44 a.m.
We used this one from the Alison & Simon Holst book from Plunket. My DS loved it!
Baby’s First Custard
2 tsp maize cornflour
1/2 cup breastmilk or formula
1 egg yolk
1 or 2 drops vanilla (optional)
1/2 tsp sugar (optional)
Measure cornflour (in level measuring spoons) into a microwaveable bowl. Add a drop or two of the milk, enough to make a smooth paste, then add the rest.
Whisk in the egg yolk and vanilla and beat well.
Microwave at full power for 1 minute (mine took less) then remove and whisk or stir, then continue to heat in 10second bursts, whisking or stirring after each until the custard thickens evenly. Add a little sugar if necessary.
Use immediately, or can be stored, covered in the fridge for up to 2 days.
After 8 months you can replace the milk with cows milk, and the cornflour and vanilla with custard powder.
Saturday, 2 May 2009 10:41 a.m.
I just used normal custard powder and formula/milk, or formula/milk and vanilla essence and thicken with cornflour, and then add fruit or whatever you like. One of my favourite, and my kids still love it now and then, is to use fruit juice and thicken with cornflour to make a cross between a custard and a jelly they love it with puddings, epsecially my ones that are dairy/soy intolerant so don't really have normal custard.
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