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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make custard?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make custard?),it will help you,my kids.

does anyone have a recipe for making custard.....for babies?

Answers:
Homemade Recipe - Custard (from 7 mths)


Ingredients
2 tablespoons custard powder (check ingredients list)
600ml (1 pint) baby's usual milk
Add sugar to taste (optional)

If your baby is following an organic diet, all you need to do is buy organic ingredients.


Method
Put 2 tablespoons custard powder into a bowl with the sugar and 2 tablespoons of baby's usual milk, taken from the 600ml (1 pint) – blend until smooth.
Heat the remaining milk. When nearly boiling pour onto mixed custard, stirring well.
Return the custard to the saucepan and bring to the boil, stirring all the time.
Add small amount of vanilla essence, almond essence, or cocoa powder according to taste.

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

Other Answers:
try allrecipes.com or foodnetwork.com you can find all sorts of recipes there.

Steamed Rum Raisin Custard with Rum Creme Anglaise Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Steamed Cuisine





Recipe Summary
Difficulty: Expert
Prep Time: 45 minutes
Inactive Prep Time: 3 hours 15 minutes
Cook Time: 1 hour 45 minutes
Yield: 4 servings


1/2 cup raisins
3/4 cup dark rum
1 stick plus 1 teaspoon unsalted butter
1/2 cup superfine sugar
2 large eggs
1/2 cup all-purpose flour, sifted
6 tablespoons whole milk
1 teaspoon finely grated lemon zest
Rum Creme Anglaise, recipe follows
Ground cinnamon, optional garnish if not serving the sauce

Place the raisins in a medium bowl.
In a small saucepan, gently warm the rum to a simmer. Pour over the raisins and let soak at least 2 hours and up to 8 hours. Drain and set the raisins aside. Reserve the rum for the sauce.

Grease a 4-cup souffle dish or pudding basin with 1 teaspoon of the butter.

Prepare the bottom pot of a steamer by bringing several inches of water to a boil, being careful that the water does touch the steamer basket.

In a large bowl, cream together the remaining stick of butter and the sugar. Beat in the eggs. Fold in the flour in 3 additions, then the milk. Fold in the drained raisins and lemon zest. Pour into the prepared dish and cover with lightly greased parchment paper or foil. Tie a string around the rim of the dish to keep the paper in place.

Place in the top of the prepared steamer and reduce the heat to medium. Cover the pot and steam until the pudding is set, about 1 3/4 hours, adding more water as needed to the bottom pot. (Do not let the water boil while the custard is cooking or it will curdle.)

Remove from the steamer and let sit with the parchment paper on for 15 minutes. Uncover, then divide among 4 plates and drizzle each serving with the rum creme anglaise. Serve warm.


Rum Creme Anglaise:
1 cup whole milk or half-and-half
1/2 vanilla bean, split in 1/2 lengthwise to remove seeds
4 large egg yolks
1/3 cup sugar
3 tablespoons reserved rum, from custard recipe, above

In a medium saucepan, bring the milk, vanilla bean and vanilla seeds to a simmer over medium-high heat. Remove from the heat and let steep for 5 minutes. Discard the vanilla bean.
In a medium bowl, whisk together the egg yolks and sugar until thick and ribbons form, about 3 minutes. Gradually whisk in about 1/4 cup of the hot milk. Add the egg mixture to the saucepan with the remaining milk and cook, stirring, over medium heat, until it thickens into a custard, about 5 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to chill. Add the rum, and stir to combine.

Serve immediately, or cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and refrigerate to serve cold.

Yield: Makes about 1 1/2 cups CUP CUSTARD

2 cups milk
1/3-1/2 cup sugar
4 egg yolks
1/8 teaspoon salt
1 teaspoon pure vanilla
pinch nutmeg

Have ready 5 individual serving custard cups. Place in a shallow baking pan filled with tepid water.
Stir sugar and salt into milk. Over very low heat, bring milk to the scalding point until it just begins to form a thin skin. Do not boil milk.

Beat eggs slightly; add a small amount of hot milk to the eggs, then stir the eggs back into the milk, whisking continuously.

Remove from heat.

Bake at 350F degrees until a knife inserted in center comes out nearly clean.

When cool, cover each cup with a thin coating of caramel. Just before serving, add a tablespoon of coconut rum, spicy rum, or Grand Marnier to each cup.



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