YOUR SOLIN GENERATED RECIPE
Protein-Rich Vanilla Bean Custard with Caramelized Top
Enjoy a luxuriously smooth vanilla bean custard that's been enriched with protein-packed ingredients, and finished with a delicately caramelized top. This custard combines the creaminess of Greek yogurt and egg whites with the rich flavor of a real vanilla bean, boosted by a hit of whey protein. The subtle sweetness from a drizzle of honey and a caramelized sugar topping makes every spoonful a gourmet treat perfect for a healthy breakfast, light lunch, or dinner.
INGREDIENTS
4 egg whites (132g)
1 whole egg (50g)
½ cup non-fat Greek yogurt (120g)
½ scoop whey protein isolate (15g)
½ cup unsweetened almond milk (120g)
½ vanilla bean (scraped)
1 tsp honey (7g)
1 tsp granulated sugar (4g)
PREPARATION
Preheat your oven to 325°F. Prepare a small ramekin or custard dish by lightly greasing it with a non-stick spray.
In a blender, combine the egg whites, whole egg, non-fat Greek yogurt, whey protein isolate, unsweetened almond milk, scraped vanilla bean seeds and pod, and honey. Blend until completely smooth.
Pour the mixture into the prepared dish. Place the dish in a larger baking pan and fill the pan with hot water until it reaches about halfway up the sides of the custard dish (creating a bain-marie).
Bake in the preheated oven for 25-30 minutes, or until the custard is just set but still slightly wobbly in the center.
Remove the dish from the water bath and let it cool for a few minutes. Sprinkle the granulated sugar evenly over the top.
Place the custard under a broiler for 1-2 minutes, watching closely, until the sugar melts and caramelizes into a thin, crisp topping.
Allow the custard to cool slightly before serving to let the caramelized sugar harden.