Symptom Tolerance Scores
Instructions
- 1
Preheat the oven to 150°C and prepare a small baking dish or loaf tin that can hold two small ramekins; place two ramekins inside.
- 2
In a bowl, whisk the egg, milk, greek yogurt, vanilla extract, honey (if using), and whey protein powder until completely smooth with no lumps.
- 3
Divide the mixture evenly between the two ramekins, then pour hot tap water into the baking dish so it comes halfway up the sides of the ramekins to create a gentle water bath.
- 4
Bake for 12-15 minutes until the custards are just set at the edges but still slightly wobbly in the centre, then carefully remove from the water bath and let cool to room temperature.
- 5
If using chia seeds, sprinkle 5 g over each custard while still slightly warm, then chill in the fridge for at least 30 minutes to thicken and fully set before serving.
GLP-1 Tips
- If your appetite is very low, start with just a few spoonfuls; this custard is high in protein and easy to digest, so even a small amount provides meaningful nutrition without a strong smell or heavy feeling.
- For extra gentleness on the stomach, use lactose-free milk and yogurt and skip the chia seeds if you are prone to bloating.
Storage
Cover each custard cup tightly and store in the fridge for up to 2 days; eat chilled and stir gently before serving if any liquid separates.
Nutrition Information
Per serving (1 of 2 servings)