This is an egg-yolk custard from a woman's weekly baby cook book I use, it is recommended from 6 months of age, which is when I started making it for DS. Of course you'll need to try just a little at first to make sure your bub doesn't have egg allergies.

Egg-yolk custard.

2/3 cup (160ml) full-cream milk
pinch of ground cinnamon
1 egg yolk
2 teaspoons white sugar
1 teaspoon cornflour

1. Bring milk and cinnamon to a boil in small saucepan; remove from heat.
2. Whisk yolk, sugar and cornflour in small bowl until combined.
3. Pour milk mixture over yolk mixture, whisking continuously until combined.
4. Return mixture to same pan, cook, stirring over low heat, until mixture just boils and thickens. Remove from heat, cover surface of custard with plastic wrap. Cool to room temperature.

So easy to make and very yummy!