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High FODMAP
Custard
Avoid during the elimination phase of the diet.
Traditional custard combines milk, egg yolks, and sugar cooked into a thick, creamy dessert base. Whole milk delivers significant lactose concentrations that overwhelm intestinal absorption during standard consumption. Commercial preparations frequently add starches and stabilizers that compound overall FODMAP burdens. This classic formulation remains highly problematic for sensitive individuals.
fork_spoon Serving Size
No safe serving size
warning Contains
sticky_note_2 Clinical Notes
Replace traditional milk with lactose-free alternatives while maintaining egg and sugar ratios for safe preparation. Cook custard gently over low heat to prevent curdling while achieving proper thickness consistently. Verify all added thickeners remain strictly low-FODMAP before incorporating into sensitive dessert formulations. Substituting carefully ensures classic textures while preserving complete digestive comfort during enjoyment.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.