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

A silky, protein-rich vanilla bean custard that's as nutritious as it is delicious. This light yet satisfying custard blends smooth egg whites, creamy nonfat Greek yogurt, and a scoop of vanilla whey protein, all delicately flavored with natural vanilla extract and a touch of coconut oil for a hint of richness. Perfect as a quick breakfast, energizing lunch, or a light dinner option.

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NUTRITION

350kcal
Protein
55g
Fat
8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (124g)

3/4 cup Nonfat Greek Yogurt (170g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 cup Unsweetened Almond Milk (240g)

1 tablespoon Coconut Oil (14g)

1/2 teaspoon Vanilla Extract (2.5g)

1 packet Stevia (optional, 1g)

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PREPARATION

  • 1

    Preheat your oven to 325°F if you prefer a baked custard, or prepare a double boiler setup for stovetop cooking.

  • 2

    In a medium bowl, combine the egg whites and nonfat Greek yogurt. Whisk until a smooth mixture forms.

  • 3

    Stir in the vanilla whey protein, unsweetened almond milk, coconut oil, vanilla extract, and stevia (if using), ensuring all ingredients are fully incorporated.

  • 4

    For a baked version, pour the mixture into small ramekins, place them in a baking dish, and add hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes or until the custard is set. For a stovetop version, transfer the mixture to a small saucepan over low heat and cook slowly while stirring constantly until it thickens to a custard-like consistency, about 10-15 minutes.

  • 5

    Allow the custard to cool slightly before serving. Enjoy warm or chilled as desired.

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

A silky, protein-rich vanilla bean custard that's as nutritious as it is delicious. This light yet satisfying custard blends smooth egg whites, creamy nonfat Greek yogurt, and a scoop of vanilla whey protein, all delicately flavored with natural vanilla extract and a touch of coconut oil for a hint of richness. Perfect as a quick breakfast, energizing lunch, or a light dinner option.

NUTRITION

350kcal
Protein
55g
Fat
8g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Egg Whites (124g)

3/4 cup Nonfat Greek Yogurt (170g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 cup Unsweetened Almond Milk (240g)

1 tablespoon Coconut Oil (14g)

1/2 teaspoon Vanilla Extract (2.5g)

1 packet Stevia (optional, 1g)

PREPARATION

  • 1

    Preheat your oven to 325°F if you prefer a baked custard, or prepare a double boiler setup for stovetop cooking.

  • 2

    In a medium bowl, combine the egg whites and nonfat Greek yogurt. Whisk until a smooth mixture forms.

  • 3

    Stir in the vanilla whey protein, unsweetened almond milk, coconut oil, vanilla extract, and stevia (if using), ensuring all ingredients are fully incorporated.

  • 4

    For a baked version, pour the mixture into small ramekins, place them in a baking dish, and add hot water until it reaches halfway up the sides of the ramekins. Bake for 25-30 minutes or until the custard is set. For a stovetop version, transfer the mixture to a small saucepan over low heat and cook slowly while stirring constantly until it thickens to a custard-like consistency, about 10-15 minutes.

  • 5

    Allow the custard to cool slightly before serving. Enjoy warm or chilled as desired.