YOUR SOLIN GENERATED RECIPE
Protein-Rich Vanilla Bean Custard with Caramelized Top
Enjoy a silky, protein-packed vanilla custard finished with a delicate caramelized sugar crust. This dessert-like treat works beautifully as a refined breakfast option or a light meal, blending the rich creaminess of eggs, Greek yogurt, and milk with the warm aroma of fresh vanilla and a crispy, sweet top.
INGREDIENTS
3 large Eggs
1/2 cup Skim Milk
1/2 cup Nonfat Greek Yogurt
1 teaspoon Vanilla Bean Paste
1 tablespoon Organic Cane Sugar
1 pinch Salt
PREPARATION
Preheat your oven to 325°F. Prepare a shallow baking dish for a water bath.
In a mixing bowl, whisk together the eggs, skim milk, nonfat Greek yogurt, vanilla bean paste, and a pinch of salt until fully combined and smooth.
Strain the custard mixture through a fine sieve into individual ramekins (or a single baking dish), ensuring a silky texture.
Place the ramekins in the prepared baking dish and carefully fill the dish with boiling water 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 but still slightly jiggly in the center.
Remove the ramekins from the water bath and allow them to cool to room temperature.
Sprinkle a thin, even layer of organic cane sugar over the top of each custard.
Using a culinary torch, carefully caramelize the sugar by moving the flame evenly over the surface until a golden, crispy crust forms. Alternatively, place the ramekins under the broiler for 1-2 minutes, watching closely to avoid burning.
Allow the custard to cool slightly before serving to enhance the creamy texture beneath the caramelized top.