YOUR SOLIN GENERATED RECIPE
Protein-Rich Vanilla Bean Custard with Caramelized Top
A silky, protein-packed vanilla custard with a luscious, caramelized topping that’s perfect any time of the day. This custard blends the lightness of whipped egg whites with the richness of vanilla whey and Greek yogurt, infused with real vanilla bean for an aromatic experience, and finished with a delicate burst of caramelized brown sugar.
INGREDIENTS
7 large egg whites (approx. 231g)
1 scoop vanilla whey protein (approx. 30g)
1/2 cup unsweetened almond milk (120g)
1/4 cup low-fat Greek yogurt (60g)
1 tablespoon granulated erythritol
1 teaspoon brown sugar
1 vanilla bean
Pinch of salt
PREPARATION
Preheat your oven to 325°F. Prepare a water bath by placing a shallow pan filled with water in the lower rack of the oven.
In a mixing bowl, combine the egg whites, vanilla whey protein, unsweetened almond milk, low-fat Greek yogurt, granulated erythritol, and a pinch of salt.
Split the vanilla bean lengthwise, scrape out the seeds, and add them to the mixture. Whisk the ingredients together until smooth and slightly frothy.
Pour the custard mixture into ramekins or a small baking dish. Place the ramekins in a larger baking pan and carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins.
Bake in the preheated oven for 25-30 minutes or until the custard is just set and a slight wobble remains in the center.
Remove the ramekins from the water bath and let them cool slightly. Sprinkle the top of each custard evenly with a teaspoon of brown sugar.
Using a broiler or kitchen torch, carefully caramelize the brown sugar topping until it forms a thin, crisp layer.
Allow the custard to cool further before serving. Enjoy your protein-packed custard warm or chilled.