Vanilla Custard by Joanne Turner

Dietary Guidelines: , , , , ,

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  • 1 cup (250 ml) full cream milk
  • 1 tablespoon cornflour
  • 1 teaspoon caster sugar
  • ½ teaspoon vanilla paste


  1. Make a paste with the cornflour and a little milk in the bottom of a saucepan, then add the rest of the milk and whisk well. Whisk in the sugar and vanilla paste.
  2. Heat the milk mixture over medium heat for 3–5 minutes or until just simmering.
  3. Stir over medium to low heat for 5 minutes or until the custard thickens.


Baby Friendly – Suitable for 8-10 months

Health tip:   Serve on its own or with some fruit purée.  This will not taste sweet enough to an adult’s palette, therefore extra sugar can be added. However, for your baby, limiting the sweetness is best as their tastes are more sensitive, and you do not want your baby to become accustomed to too much sugar.

Cook’s tip: Stir the custard constantly to avoid lumps forming.

Gluten Free: Use pure corn cornflour



Nutritional Analysis

Per serve: energy 479 kJ, protein 4.4 g, fat 4.4 g, saturated fat 2.8 g, cholesterol 16.7 mg, carbohydrate 14.8 g, fibre 0 g, sodium 47 mg, GI low

Baby & Toddler

Recipe taken from Baby & Toddler by Joanne Turner.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.