Medifast recipe for Egg Custard w/ Medifast Eggs?

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Starting with this recipe, I wanted to make this with Medifast Eggs as I just find it easier to divide up and track...and I am 80 pounds down, 25 to go so I wouldn't want to mess with success!.

Inspired by the "pudding problem" thread, I tried using both Medifast pudding and Medifast shakes to make custard. The shake and eggs combination was barely edible. It turned out hard and chalky. The pudding worked great..

1 Medifast Pudding.

1 Medifast Eggs.

Flavoring/spice or extract (1/2 teaspoon or to taste).

2/3rds cup water..

I prepared two cup size (4 oz) Ramekins or custard dishes with PAM. Next time I will use the 1/2 cup or 2 oz size to get a taller custardWhisk together the pudding and eggs. Flavor to taste. Place dishes in 2 inches of water within a larger baking pan. Bake at 325 for 20-25 mins or until firm on top. Careful not to over-bake.

Next time I will also try adding 1/8 cup of scallions/spinach mixture to make a quiche-like breakfast dish.

I am sure you can microwave this too, being careful to remove before it is fully set...

Comments (5)

This sounds interesting. I tried BT's custard and liked it the first time I tried it, but the second time it wasn't so good... I will try this method tonight. Thanks!.


Comment #1

Custards are tricky. If you overcook, they get hard and they are best eaten right after you make them. Can't freeze this stuff ; >..

Comment #2

Custards also "weep" if you put them in the fridge before they have completely cooled.

I haven't tried this version w/the Medifast eggs but will soon. I like it when it's more clear cut to count them & I don't have to take fractional parts of my lean away. PLUS, it's easier for me to NOT get into trouble as sometimes I just "forgot" that I borrowed some of my lean to make a recipe..

This time I'm doing much better without messing around w/the plan. Thanks for this new version!..

Comment #3

I tried this last night. I would add a Splenda packet, because it tasted like just Medifast eggs with a slight sweetness. So for me the Splenda would be worth it. I also will either not bake as long, or will add a bit more water and use my immersion blender..


Comment #4

I agree on using more water. I put my 2nd batch in the fridge and it was too thick. I will try an experiment later this week to get a better and lasting consistency...

Comment #5

This question was taken from a support group/message board and re-posted here so others can learn from it.


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