Recipe Time!

Hey everyone,

I have an awesome recipe for you that counts towards my surgeon's full liquid diet (pre-op and post-op)...It's Vanilla Egg Custard!

I found it in one of my fave WLS books: Before and After, Living and Eating Well After Weight-Loss Surgery Book. The book is more geared towards the RNY'ers, but still lots of great info!

These custards taste just like creme brulee, except with out the sugary crunchy topping....yum!

110 calories; 9 grams protein per 1/2 cup serving

~Vanilla Egg Custard~

4 eggs, beaten
pinch of salt
1 can evaporated low fat milk
1 cup skim milk
½ cup Splenda
2 teaspoons vanilla extract
Nutmeg

Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one. Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.

Click here (scroll down a bit on that page) for more details on the book and website!