Vegetable Custard  

Ingredients

1 teapoon butter or margarine
1  teaspoon whole wheat or enriched flour
1/4  cup hot milk
1  tablespoon nonfat dry milk
1  large egg, beaten
1/2  cup cooked, mashed vegetables

Instructions
For Babies 6-12 months:
Preheat oven to 350 degrees F. Grease 2 custard cups. 
Melt butter in medium-size saucepan over medium heat. 
Gradually add hot milk and nonfat dry milk. 
Cook and stir until thickened. 
Stir a small amount of hot sauce into egg in small size bowl, then mix egg into rest of sauce. 
Add mashed vegetables. 
Pour mixture into custard cups. 
Place the cups in a pan of hot water that comes up to level of mixture. 
Bake 30 minutes or until a knife inserted in the center comes out clean. 
Store covered in the refrigerator for up to 3 days. 
Do not freeze. 

Yield: 2-4 servings