Protein-Packed Vanilla Bean Custard Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Bean Custard Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Cake

Delight in this light and fluffy vanilla bean custard cake that’s been supercharged with protein. The creamy custard layer blends egg whites, skim milk, and a hint of natural sweetness with a touch of oat flour and whey protein. It’s perfectly balanced for a nutritious breakfast, lunch, or dinner that satisfies your craving for something sweet and rich without compromising your health goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

360kcal
Protein
49.2g
Fat
2.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

1/2 cup skim milk (~122g)

1 scoop whey protein isolate (~30g)

1/4 cup oat flour (~30g)

1/4 cup nonfat Greek yogurt (~60g)

1/2 vanilla bean (seeds, ~3g)

1/2 teaspoon baking powder (~2.5g)

1 teaspoon natural sweetener (stevia, ~1g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or oven-safe custard dish.

  • 2

    In a medium bowl, whisk together the egg whites until slightly frothy.

  • 3

    Mix in the skim milk, nonfat Greek yogurt, and natural sweetener until well combined.

  • 4

    Stir in the whey protein isolate and oat flour, ensuring there are no lumps in the mixture.

  • 5

    Scrape the seeds from the vanilla bean into the batter and add the baking powder. Mix gently to incorporate.

  • 6

    Pour the custard batter into the prepared dish and tap gently to remove any air bubbles.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the custard is set and the edges are lightly golden.

  • 8

    Allow the custard cake to cool slightly before serving warm. Enjoy your protein-packed treat!

Protein-Packed Vanilla Bean Custard Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Vanilla Bean Custard Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Cake

Delight in this light and fluffy vanilla bean custard cake that’s been supercharged with protein. The creamy custard layer blends egg whites, skim milk, and a hint of natural sweetness with a touch of oat flour and whey protein. It’s perfectly balanced for a nutritious breakfast, lunch, or dinner that satisfies your craving for something sweet and rich without compromising your health goals.

NUTRITION

360kcal
Protein
49.2g
Fat
2.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (~99g)

1/2 cup skim milk (~122g)

1 scoop whey protein isolate (~30g)

1/4 cup oat flour (~30g)

1/4 cup nonfat Greek yogurt (~60g)

1/2 vanilla bean (seeds, ~3g)

1/2 teaspoon baking powder (~2.5g)

1 teaspoon natural sweetener (stevia, ~1g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or oven-safe custard dish.

  • 2

    In a medium bowl, whisk together the egg whites until slightly frothy.

  • 3

    Mix in the skim milk, nonfat Greek yogurt, and natural sweetener until well combined.

  • 4

    Stir in the whey protein isolate and oat flour, ensuring there are no lumps in the mixture.

  • 5

    Scrape the seeds from the vanilla bean into the batter and add the baking powder. Mix gently to incorporate.

  • 6

    Pour the custard batter into the prepared dish and tap gently to remove any air bubbles.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the custard is set and the edges are lightly golden.

  • 8

    Allow the custard cake to cool slightly before serving warm. Enjoy your protein-packed treat!