Weight Loss Surgery Cookbook

140 Part II: Now You’re Cooking! Healthy and Hearty Dishes

T Berry Delicious Egg Custard

This creamy egg custard is packed with berries and has just a hint of nutmeg. Served

warm or cold, as a side or as a main brunch entrée, your family will rave about this one.

We use nonfat evaporated milk to make this custard creamier than it would be with

regular milk. Evaporated milk has 60 percent of the water removed, is fortified with

vitamins A and D, and can be stored on your pantry shelf.

Stage: Soft foods

Preparation time: 5 minutes

Cooking time: 35 minutes

Yield: 4 servings (^3 ⁄ 4 cup each)

1 cup water

2 large eggs

4 teaspoons sugar substitute

1 teaspoon vanilla extract

(^1) ⁄ 4 teaspoon salt
2 cups nonfat evaporated milk
1 cup raspberries
1 cup blueberries
(^1) ⁄ 4 teaspoon nutmeg
1 Preheat the oven to 350 degrees. Pour 1 cup of water into a 9-x-13-inch baking pan and
place it to the side. Using nonstick cooking spray, grease an 8-x-8 baking dish.
2 In a small bowl, beat together the eggs, sugar substitute, vanilla, and salt until well
blended. Then pour the nonfat evaporated milk into the egg mixture and stir until
blended.
3 Mix together the raspberries and blueberries and spread on the bottom of the 8-x-8 pan.
Pour the egg custard mixture over the top.
4 Place the 8-x-8 dish into the 9-x-13 pan that’s filled with water. (This creates a double
boiler and prevents the custard from curdling.)
5 Bake for 35 minutes, or until a knife inserted in the center of the custard comes out
clean. After removing the finished custard from the oven, sprinkle the nutmeg on top.
Warning: Be sure not to use sweetened condensed milk, made by adding a whole bunch
of sugar to whole milk and then removing 50 percent of the water. The high added-sugar
content can cause dumping syndrome if you have had GBP.
Per serving: Calories 178 (From Fat 28); Fat 3g (Saturated 1g); Cholesterol 111mg; Sodium 326mg; Carbohydrate
24g (Dietary Fiber 3g); Protein 13g; Sugar 21g.