Protein-Packed Vanilla Bean Custard

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Bean Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard

Enjoy a silky, smooth custard that packs a protein punch and satisfies your sweet tooth without compromising your macros. This versatile dish blends the creaminess of nonfat milk and Greek yogurt with the lightness of egg whites and a hint of vanilla, resulting in a delicately thickened custard perfect for any time of day.

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NUTRITION

328kcal
Protein
53.7g
Fat
1.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 132g total)

1/2 cup nonfat Greek yogurt (approx. 120g)

1 scoop vanilla whey protein isolate (approx. 30g)

1 cup nonfat milk (approx. 245g)

1/2 teaspoon cornstarch (approx. 4g)

1/2 teaspoon vanilla bean extract

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PREPARATION

  • 1

    In a medium saucepan, whisk together the nonfat milk and cornstarch until the cornstarch is fully dissolved.

  • 2

    Add the egg whites and nonfat Greek yogurt to the saucepan, stirring continuously to combine well.

  • 3

    Gently heat the mixture over low to medium-low heat, ensuring constant stirring to avoid any curdling.

  • 4

    Once the mixture is warm (do not let it boil), stir in the vanilla whey protein isolate and vanilla bean extract until fully incorporated.

  • 5

    Continue to cook and gently stir for about 5-7 minutes, or until the custard has thickened to your desired consistency.

  • 6

    Remove the saucepan from heat and let the custard cool slightly. For best consistency and flavor, chill in the refrigerator for 30 minutes before serving.

Protein-Packed Vanilla Bean Custard

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Bean Custard

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard

Enjoy a silky, smooth custard that packs a protein punch and satisfies your sweet tooth without compromising your macros. This versatile dish blends the creaminess of nonfat milk and Greek yogurt with the lightness of egg whites and a hint of vanilla, resulting in a delicately thickened custard perfect for any time of day.

NUTRITION

328kcal
Protein
53.7g
Fat
1.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx. 132g total)

1/2 cup nonfat Greek yogurt (approx. 120g)

1 scoop vanilla whey protein isolate (approx. 30g)

1 cup nonfat milk (approx. 245g)

1/2 teaspoon cornstarch (approx. 4g)

1/2 teaspoon vanilla bean extract

PREPARATION

  • 1

    In a medium saucepan, whisk together the nonfat milk and cornstarch until the cornstarch is fully dissolved.

  • 2

    Add the egg whites and nonfat Greek yogurt to the saucepan, stirring continuously to combine well.

  • 3

    Gently heat the mixture over low to medium-low heat, ensuring constant stirring to avoid any curdling.

  • 4

    Once the mixture is warm (do not let it boil), stir in the vanilla whey protein isolate and vanilla bean extract until fully incorporated.

  • 5

    Continue to cook and gently stir for about 5-7 minutes, or until the custard has thickened to your desired consistency.

  • 6

    Remove the saucepan from heat and let the custard cool slightly. For best consistency and flavor, chill in the refrigerator for 30 minutes before serving.