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Egg Custard Slimming world style

When you just want pudding

Low syn 2.1/2


  • 4 medium eggs

  • 600ml skimmed milk

  • 1 tsp vanilla extract

  • 3 tbsp sweetener

  • ½ tsp ground cinnamon, plus a little extra to decorate

  • Grated zest and juice of 1 orange

  • A pinch of freshly grated nutmeg

  • 200g mixed raspberries, blueberries and hulled and halved strawberries, to serve


  1. Preheat your oven to 180°C/160°C Fan/Gas 4. Whisk the eggs in a large mixing bowl until frothy.

  2. In a pan, heat the milk, vanilla, sweetener and half the cinnamon until nearly boiling, then pour into the eggs in a slow drizzle, whisking continuously.

  3. Strain the mixture through a sieve into a large measuring jug. Stir in the orange juice and most of the zest, then pour the mixture into 4 ramekins and place on a baking tray. Sprinkle with nutmeg and bake for 50-60 minutes, or until just set.

  4. Leave to cool, then chill for 3-4 hours. Sprinkle with the remaining cinnamon and zest. Serve with mixed berries.

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