Bariatric recipe

Savory chicken and egg custard cup

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A baked chicken and egg custard in a white ramekin with a spoon, a raw egg and a ProtiDiet chicken soup box beside it
  • Servings1one ramekin, about ⅔ cup (150 ml)
  • Time30 min
  • Calories 140
  • Protein 21.5 g
  • Fat 5 g
  • Carbs 3.5 g

Calories and macros are per serving.

Ingredients

1 serving: one ramekin, about ⅔ cup (150 ml)

  • 1 pouch (22 g) ProtiDiet chicken protein soup
  • 90 ml (3 fl oz / 6 tablespoons) hot water — less than the standard 180–240 ml (6–8 fl oz) box direction
  • 1 large raw egg (50 g)
  • A pinch (about 0.1 g) ground white pepper, optional

Directions

How to make it, step by step

  1. Heat the oven to 325°F (163°C).

  2. Stir the soup pouch into the hot water in a bowl until fully dissolved.Then let it cool for 5 minutes so it won't cook the egg.

  3. Whisk in the egg (and the pepper, if using) until smooth.Then pour it through the sieve into the ramekin to remove any bubbles.

  4. Set the ramekin in the baking dish and pour in 2.5 cm (1 inch) of hot water around it.

  5. Bake until just set with a slight wobble and the center reaches 160°F (71°C), about 20 minutes.

  6. Let it cool 2 minutes.Then serve warm in the ramekin with a spoon.

Equipment

  • A 180 ml ramekin
  • A small baking dish for a water bath
  • A bowl
  • A whisk
  • A fine-mesh sieve
  • An instant-read thermometer
  • An oven

No blender needed.

Step-by-step photos

See each step before you start

  1. Step 1: a finger setting an oven display to 325°F, an open ProtiDiet chicken soup box on the counter
    Step 1

    Heat the oven

    Heat the oven to 325°F (163°C).

  2. Step 2: stirring the soup mix into hot water in a bowl, a timer reading 5:00 beside it
    Step 2

    Dissolve the soup

    Stir the soup pouch into the hot water in a bowl until fully dissolved, then let it cool for 5 minutes so it won't cook the egg.

  3. Step 3: pouring the egg and soup mixture through a fine sieve into a white ramekin
    Step 3

    Strain into the ramekin

    Whisk in the egg (and the pepper, if using) until smooth, then pour it through the sieve into the ramekin to remove any bubbles.

  4. Step 4: pouring hot water from a kettle into a baking dish around the filled ramekin
    Step 4

    Add the water bath

    Set the ramekin in the baking dish and pour in 2.5 cm (1 inch) of hot water around it.

  5. Step 5: checking the baked custard with an instant-read thermometer, the oven open behind
    Step 5

    Check it is set

    Bake until just set with a slight wobble and the center reaches 160°F (71°C), about 20 minutes.

  6. Step 6: the warm custard on a plate with a spoon, a timer reading 2:00 beside it
    Step 6

    Cool, then serve

    Let it cool 2 minutes, then serve warm in the ramekin with a spoon.

How it fits your plan

Texture and plan fit

Pureed — a baked, fully smooth custard with nothing to chew. The soup is tagged for bariatric pureed, soft and regular stages.

Protocol phases
  • Bariatric Stage 3 Pureed, Stage 4 Soft, Stage 5 Regular
  • Keto Standard, Liberal Low-Carb
  • General Weight Loss Kickstart, Active, Transition, Maintenance
  • GLP-1
Nutrition per serving
140 kcal · 21.5 g protein · 5 g fat · 3.5 g carbs · 0 g fiber · 3.5 g net carbs
What makes it different
the soup isn't sipped at all — it becomes the savory broth in a silky baked egg custard.
See all Bariatric recipes

This content is for general information, education, and encouragement only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any disease or condition. Nutrition, movement, medication, and lifestyle choices should always be discussed with your healthcare provider, surgeon, or registered dietitian. Individual needs vary, especially for those using GLP-1 medications, living with diabetes, or recovering from bariatric surgery. Always follow the guidance of your own care team. Nashua Nutrition does not employ medical professionals and does not provide clinical care.