Symptom Tolerance Scores
Instructions
- 1
In a small saucepan, add the low fat lactose free milk and fresh ginger; warm over low heat until just steaming but not boiling, then turn off the heat and let it infuse for 5 minutes.
- 2
In a bowl, whisk the eggs, plain low fat Greek yogurt, cornstarch slurry, salt, lemon zest, and honey (if using) until completely smooth with no lumps.
- 3
Strain the warm milk to remove the ginger pieces, then very slowly whisk the warm milk into the egg mixture, adding a little at a time so the eggs do not curdle; finally whisk in the lemon juice.
- 4
Divide the mixture between two small heatproof bowls, place them in a deep pan, and add hot tap water to the pan until it reaches halfway up the sides of the bowls to create a gentle water bath.
- 5
Cover the pan with a lid and cook on the stovetop over low heat for 10–12 minutes, or until the custard is just set in the center and slightly jiggly; avoid boiling the water to keep the texture smooth.
- 6
Remove the bowls from the water bath, let them cool for 5 minutes, then serve warm; if your stomach is very sensitive, skim any bubbles from the surface before eating for an ultra-smooth texture.
GLP-1 Tips
- If you are very bloated on GLP-1 medication, eat this custard slowly and warm (not hot), as gentle heat and a smooth, low-fat texture are easier to tolerate than cold, high-fiber breakfasts.
- If dairy worsens your bloating, choose lactose-free Greek yogurt and milk, or replace half the milk with a low-fat, calcium-fortified lactose-free drink.
Storage
Cool completely, cover each bowl, and refrigerate for up to 24 hours; rewarm gently over a hot water bath or at very low microwave power to avoid curdling and keep it easy to digest.
Nutrition Information
Per serving (1 of 2 servings)