Custard

Can babies have custard?

Yes, if it’s homemade. Real custard is egg and milk, cooked gently until it thickens. Cooked egg and dairy are both fine from 6 months, and the smooth texture is easy for a baby to eat. Leave out the sugar and it becomes a simple first food rather than a dessert. Custard is an egg food, so offer egg on its own first.^[1][2]

Store-bought versions are different. Pudding cups, cartons of ready-made custard and custard powder are thickened with cornstarch, often contain no egg, and have around a tablespoon of sugar in a small serving. They’re not for babies, and after age 2 they’re an occasional dessert. Flan and crème caramel are sugary by design.^[3][4]

Choking risk

Custard is a low choking risk - a smooth, soft set with nothing to lodge.

Serve it warm rather than hot, and keep any fruit stirred through it soft and finely chopped. See how to serve for each age.

Allergens

Custard is egg and cow's milk - two of the most common food allergens in babies, in one bowl.^[5][6][7]

If baby has had both already, custard is nothing new. If either is still to come, introduce it on its own first - a little scrambled egg, a spoon of yogurt - so a reaction can be pinned to one food; custard then becomes an easy way to keep both in the diet.^[2]

As with any new food, start with a small amount and watch for a reaction.

Food safety

Cook it all the way through. Egg dishes need to reach 160°F to kill Salmonella. A stovetop custard is done when it coats the back of a spoon, and a baked one when a knife comes out clean. Never serve it with a runny center, and let it cool to warm before offering.^[8]

Refrigerate leftovers within 2 hours and use them within 2 days. Don’t sweeten custard with honey before 12 months, or with sugar before age 2. Stir in mashed fruit for flavor instead.^[9][3]