Bariatric recipes – vanilla egg custard

5th February 2014

Bariatric recipes – vanilla egg custard

Vanilla Egg Custard
I first made these custards when I was about 1 week out of surgery and they are still on our weekly menu today. They are gently-set egg custards that I found could eaten in the FULL FLUIDS stage (what I call the Red Stage) of eating early post-op but also thereafter.
From time to time I add a little unsweetened cocoa powder or instant coffee to give a chocolate or coffee-flavoured variation and much later I added a fruit base of chopped sliced fruit.

Ingredients – (Metric/US)

  • 4 large eggs
  • 410g/14 oz can light evaporated milk
  • 5 tbsp Splenda granulated sweetener
  • 2 tsp vanilla extract
  • 150ml/2/3 cup skimmed milk
  • ground nutmeg to sprinkle (optional)



  1. Preheat the oven to 170 C/325 F/gas mark 3.
  2. Beat the eggs with the evaporated milk, Splenda, vanilla extract and milk. Sieve and pour into about 7 ramekin or heatproof custard cups.
  3. Put inside a heatproof baking dish and add hand-hot water to come halfway up the sides of the ramekins or custard cups. Sprinkle the tops with a little grated nutmeg if liked.
  4. Bake in the oven for 20-25 minutes until just set but still a bit wobbly.
  5. Remove from the baking dish and allow to cool. Refrigerate to chill before serving.

Makes: 7

WLS portions: ½-1

Calories per portion: 135
Protein: 9.3g
Carbohydrate: 9.8g
Fat: 6.4g

Suitable for vegetarians 

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