Thursday, March 27, 2008

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...

14 comments:

Anonymous said...

Miss Vickie...
I'm hoping you are strongly on the way to recovery. This is a very nice recipe. Thanks. My appendix came out so long ago, they didn't have scopes, and I have the scar to prove it. I hope to see you back in the forum soon. Grace

frenchie54 said...

Ow! Sorry to hear about your health problems Miss V. My son had an appy when he was 13, but you know how kids are, he sailed thru it and it was impossible to make him rest. Take care and get well!

Anonymous said...

Glad you survived your ruptured appendix--baaaadddd stuff; and hope your recouperation is quick. With this egg custard it should be. Jillian from North Dakota

Anonymous said...

I recently had bariatric surgery done with laproscopic-sore for a bit-protein is the key to a fast recovery. This recipe is excellent.

Anonymous said...

I'm from India where we use pressure cookers a lot. the custard recipe sounds great but i am a bit iffy about the ramekin. will a normal ceramic baking ramekin survive high pressure? or are there special steel ramekins for pressure cooking?

Miss Vickie said...

Yes, any type of dish that can go in the oven, is safe for use in a pressure cooker. Keep in mind that an oven is cooking at 350ºF, while a pressure cooker at 15psi is only at 257ºF. For more detailed information see the article on Accessories website:
http://missvickie.com/howto/cooking101/accesories.html

Gingerman said...

I've had about 5 laproscopic procedures, for everything from appendix to gall bladder, to stomach to whatever. I recommend this form of surgery any day. There's much less trauma, and a much faster recovery time than even the smallest open procedure. Your surgeon needs to specialize in it, but it's great.

Keep watch on your overall condition: any fever or too much nausea, you should contact your doctor, but I'm sure he told you that. Do whatever followup is recommended, and you'll be great.

Anonymous said...

Really glad you are on the road to recovery, Miss Vickie. (What a close call THAT was.) Here's hoping you are very soon as good as new.

GREAT custard recipe--thanks!

Caught you on the radio a few weeks ago when you were being interviewed regarding your new book. Very engaging interview, and what a sweetheart you are "in person"/"in voice"! I have known--and greatly admired--your (unfailingly knowledgeable) written voice in the past on another site (and on other topics) and was thrilled to hear you on the radio regarding your new book. You go, girl!!

Keeping you in my thoughts and sending you all best wishes for a speedy recovery.

Anonymous said...

I absolutely love your site and rely on it often. My mother, father and sister had their appendix removed within 1 month of each other all have has the scope procedure and my mom and dad are 74 and my sister is 48 all recovered quickly.

keeklavoush said...

I'm happy that you are on your way to feeling better. I had my appendix removed by laproscopic surgery a few years ago. Mine was removed before it ruptured and I healed fast. I was pretty much back to normal in a week or two. I have two small scars, one under my belly button and the other on the right side of my stomach.

Thanks for the great pressure cooker information. I don't use mine much but after reading your site I might have to get it out more.

Anonymous said...

I made this custard, and it was delicious. Thanks.

Rita said...

Just found your website. WOW!! what a plethora of information. Thanks for taking the time.

Question for you on the custard recipe: Do I have to use ramekins? I don't own any. But I do own a corning ware casserole dish. Can I use that as long as it fits in my pressure cooker?

Miss Vickie said...

I don't recommend using a single large dish for custard because the middle might not get hot enough to fully cook... bleh! If you don't have ramekins, then just do like grandma did and use heat-proof coffee cups. Corelle, porcelain, ceramic, stoneware, all work fine. My very frugal grandma saved every cup with a broken handle just for this purpose.

Anonymous said...

SEO
very useful, thanx a lot for this article -- This is what I was looking for.

Related Posts with Thumbnails