Nutritional Egg Custard

Well, if you've missed me, here's the thing... My appendix ruptured, I had some post-op problems and was hospitalized until just a few days ago. I am finally home and slowly recuperating, but still weak as can be, so this is just a short post.

I've been restricted to a liquid diet for nearly two weeks now -- now there's a boring meal -- but truthfully, I'm not up to anything else. Fortunately the freezer is well supplied with broth and stock, so at least I have a welcomed change from fruit juice and Jello.

In a couple of days I'll move on to "soft foods", so I thought I share my first planned meal, an easily digested, protein rich, Nutritional Egg Custard. This particular recipe was handed down from my grandmother who worked as a practical nurse after WWII, and she prepared this simple food for her patients.

As a young child, I remember helping her feed this plain custard to my ailing grandfather, a victim of Mustard Gas in WWI. Fifty years later I made it for my own father who was suffering with terminal cancer. For any of my readers who are caregivers, you may want to try this recipe if the ingredients are suitable for your loved one. This is also an excellent food for fussy or teething babies, and sick kids as well. It's well tolerated by most people with a tender mouth following dental work or braces, and those who have an upset tummy or digestion problems.

Nutritional Egg Custard

The silky texture and mild taste of this custard provides a simple, easily digested, eggy lusciousness. With only a trace of vanilla and minimum of sugar, a spoonful of this custard will slide easily across the tongue and not disturb a sensitive tummy.

2 cups whole milk
2 large eggs
1/4 cup sugar
1/2 teaspoon vanilla
Pinch of salt
In a small bowl, whisk all ingredients until smoothly blended. Pour into individual ramekins and cover tightly with foil. Pour 1/2 water in the pressure cooker and place a steamer tray on the bottom. Arrange the filled ramekins in the tray, stacking a second layer as needed. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 4 minutes. Remove from heat and use the natural release method before opening the lid. The custard may be served warn, but for the best taste and consistancy, refrigerate for several hours or until the custard is well chilled and firmly set.

While this recipe is not sweet enough to really be called a dessert, you can easily make it so by using more sugar. Depending on the sweetness desired, use 1/2 to 2/3 cup white or brown sugar and 1 teaspoon of vanilla to make this into a real old-fashioned custard dessert. You can also include additional flavors like real maple syrup or molasses, and spices like cinnamon or nutmeg. Some of those little chocolate sprinkles on top wouldn't hurt...