It is possible to find low-fat and low-sugar egg custard but most are often one or the other. Here is a recipe to ensure that you have a dish that is both – essential for the first stage after surgery. It is also reasonably high in protein which canned or ambient varieties often aren’t. The nutritional values below are for semi-skimmed milk – if you use skimmed then you save about 20 Calories per portion and about 2.4g fat. This is a nutritious custard to serve with sliced bananas at the next soft stage of eating.
BARIATRIC EGG CUSTARD
600ml semi-skimmed milk
4 large egg yolks
4 tbsp Splenda granulated sweetener
1/2 tsp vanilla extract
1. Pour the milk into a heavy-based pan and slowly bring to the boil.
2. In a large bowl, beat the egg yolks with the Splenda and vanilla until creamy.
3. Pour the hot milk onto the egg yolk mixture and stir well to blend. Rinse out the saucepan.
4. Strain the mixture through a sieve back into the pan and place over a low heat. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon and has the consistency of single cream.
5. Serve plain, warm or cold; dusted with ground nutmeg, if liked; or with sliced bananas or pureed fruit.
WLS PORTION: 1/2-1
Image courtesy of British Lion Eggs