YOUR SOLIN GENERATED RECIPE
Protein-Rich Vanilla Bean Custard with Caramelized Top
A silky, protein-packed custard that balances the light, ethereal texture of egg whites and nonfat Greek yogurt with a touch of whole egg richness. Infused with genuine vanilla bean flavor and finished with a delicately caramelized sugar topping, this dish is both elegant and nourishing, ideal as a versatile meal option any time of day.
INGREDIENTS
1 cup Egg Whites (240g)
1 large Whole Egg (50g)
1/2 cup Nonfat Greek Yogurt (122g)
1/2 cup Unsweetened Almond Milk (120g)
1 tablespoon Cornstarch (8g)
1 teaspoon Vanilla Bean Extract (5g)
1 teaspoon Granulated Sugar (4g)
Pinch of Salt
PREPARATION
Preheat your broiler to high to prepare for caramelizing the top.
In a blender or mixing bowl, combine the egg whites, whole egg, nonfat Greek yogurt, unsweetened almond milk, cornstarch, vanilla bean extract, and a pinch of salt. Blend or whisk until the mixture is completely smooth and homogenous.
Pour the custard mixture into an oven-safe ramekin or shallow baking dish.
Place the dish in a preheated water bath in the oven (or carefully add hot water around the ramekin in a larger baking dish) and bake at 325°F for about 30-35 minutes, or until the custard is just set with a slight wobble in the center.
Remove the custard from the water bath and let it cool to room temperature.
Sprinkle the top evenly with granulated sugar.
Place the custard under the broiler for 2-3 minutes, watching carefully, until the sugar melts and becomes caramelized with a golden-to-deep amber hue.
Allow the custard to cool slightly before serving to let the caramelized top set.