YOUR SOLIN GENERATED RECIPE
Protein-Rich Vanilla Bean Custard with Caramelized Top
Indulge in a silky, protein-packed custard that combines the richness of whole eggs, non-fat Greek yogurt, and a scoop of vanilla whey protein. This elegant blend is delicately infused with vanilla bean, sweetened just right with a touch of honey, and finished with a caramelized sugar top for an added crunch and aroma. Enjoy this versatile dish as a satisfying breakfast or a light dinner dessert that balances both nutrition and taste.
INGREDIENTS
2 large Eggs
1/2 cup Unsweetened Almond Milk
1/2 cup Nonfat Greek Yogurt
1 scoop Vanilla Whey Protein Powder
1/4 Vanilla Bean
1 tsp Honey
1 tsp Granulated Sugar (for topping)
PREPARATION
Preheat your oven to 325°F and prepare a water bath by placing a baking pan with hot water on the lower rack.
In a medium bowl, whisk together the eggs, unsweetened almond milk, nonfat Greek yogurt, and honey until smooth.
Scrape the seeds from the 1/4 vanilla bean into the mixture for a robust vanilla flavor, then add the vanilla whey protein powder and whisk until fully incorporated.
Strain the mixture to ensure a silky texture and pour it evenly into ramekins or custard cups.
Place the ramekins into a larger baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake for 30-35 minutes or until the custard is just set but still slightly wobbly in the center.
Remove the ramekins from the water bath and allow them to cool slightly.
Sprinkle a thin, even layer of granulated sugar on top of each custard. Using a kitchen torch (or placing under a broiler for a minute), caramelize the sugar until it forms a crisp, golden top.
Allow the custard to cool a bit more before serving to enjoy the contrast between the creamy interior and the crisp caramelized topping.