YOUR SOLIN GENERATED RECIPE
Silky Egg Custard with Whipped Whey Protein
Indulge in a luxuriously smooth egg custard enhanced with a cloud of whipped whey protein. This dessert delicately balances the rich flavors of fresh eggs and vanilla with the velvety, protein-packed whipped topping, creating a touch of carnivore-inspired decadence that satisfies your sweet tooth while fueling your body.
INGREDIENTS
3 large Eggs (150g total)
2 scoops Whey Protein Isolate (60g total, vanilla flavor)
1/4 cup Unsweetened Almond Milk (60g)
1/2 teaspoon Vanilla Extract
1 packet Stevia
1 pinch Salt
1 tablespoon Water (for whipped topping)
PREPARATION
Preheat your oven to 300°F. Prepare 2 small ramekins by lightly greasing them with a non-stick spray or a tiny amount of oil.
In a mixing bowl, whisk together the 3 large eggs, 1/4 cup unsweetened almond milk, 1/2 teaspoon vanilla extract, stevia, and a pinch of salt until fully combined and slightly frothy.
Strain the mixture through a small sieve into a clean bowl to ensure a silky texture.
Divide the custard mixture evenly between the prepared ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for 30-35 minutes, or until the custard is just set in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 1 hour to fully chill and achieve a smooth texture.
While the custard chills, prepare the whipped whey protein topping. In a small bowl, combine 2 scoops of whey protein isolate with 1 tablespoon of water. Using a small whisk or electric mixer, whip the mixture on high speed for 1-2 minutes until it becomes light and frothy.
Once the custards are well chilled, spoon or pipe the whipped whey protein evenly atop each custard.
Serve immediately and enjoy the delicate balance of silky custard with a light, airy, protein-packed topping.