Symptom Tolerance Scores
Instructions
- 1
Preheat the oven to 160°C and place two small oven-safe ramekins in a shallow baking dish; put a kettle on to boil for the water bath.
- 2
In a bowl, whisk the eggs gently to avoid foam, then whisk in the sugar and salt until just dissolved; if using cornstarch, stir it into a few tablespoons of the milk until smooth.
- 3
Warm the milk slightly until just lukewarm (not hot), then slowly whisk it into the eggs along with the cornstarch mixture if using; strain the mixture through a fine sieve into a jug to remove bubbles and any egg strands.
- 4
Squeeze the grated ginger firmly to collect about 1–2 teaspoons of ginger juice, then stir the juice gently into the custard mixture.
- 5
Pour the custard into the ramekins, then pour hot (not boiling) water into the baking dish to reach halfway up the sides of the ramekins, creating a gentle water bath.
- 6
Bake for 12–15 minutes until the edges are just set and the centers still wobble slightly when nudged; remove from the oven and carefully lift the ramekins out of the water.
- 7
Let the custards stand for 5–10 minutes to cool slightly; serve warm, which is often easier on a bloated stomach than very hot or very cold foods.
GLP-1 Tips
- If you’re very sensitive to dairy on GLP-1 medication, choose lactose-free milk and sip this custard slowly to reduce the risk of extra gas while still getting easy-to-digest protein.
- Skim off any foam before baking to keep the texture extra smooth, which can feel better when your stomach is already tight or bloated.
Storage
Cool completely, cover each ramekin tightly, and refrigerate for up to 2 days; rewarm gently in a water bath or at low power in the microwave to avoid curdling.
Nutrition Information
Per serving (1 of 2 servings)