Symptom Tolerance Scores
Instructions
- 1
Preheat the oven to 150°C and place a small baking dish inside that can hold two ramekins; put a kettle of water on to boil for a water bath.
- 2
In a medium bowl, whisk the eggs gently until just combined, then whisk in the greek yogurt until smooth with no visible lumps.
- 3
Add the milk, protein powder, maple syrup if using, vanilla extract and salt, whisking slowly until the mixture is silky and the protein powder is fully dissolved; avoid whipping in lots of air.
- 4
Strain the custard mixture through a fine sieve into a jug to remove any bits, then divide evenly between two small oven-safe ramekins.
- 5
Place the ramekins in the preheated baking dish and carefully pour hot (not boiling) water into the dish so it comes about halfway up the sides of the ramekins, creating a gentle water bath.
- 6
Bake for 15–20 minutes until the edges are set but the centres still have a slight wobble; remove the ramekins from the water and let them cool to warm or room temperature.
- 7
Serve warm or chilled; if your appetite is very low, start with a few small spoonfuls, or thin with a splash of extra milk and stir to a drinkable consistency.
GLP-1 Tips
- If your appetite is very low, keep the portion tiny and focus on slow, mindful bites—the smooth texture and mild vanilla scent are designed to be non-triggering while still delivering over 20 g of protein per serving.
- Eat this custard slightly chilled or at room temperature, as extreme temperatures and strong food smells can worsen nausea and make low appetite feel more pronounced on GLP-1 medications.
Storage
Cover each ramekin tightly and refrigerate for up to 3 days; eat cold or gently warm in a water bath or at low microwave power, stirring halfway, and discard if separation or an off smell develops.
Nutrition Information
Per serving (1 of 2 servings)