Egg White Protein Custard with Steamed Carrot Purée

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

Egg White Protein Custard with Steamed Carrot Purée

YOUR SOLIN GENERATED RECIPE

Egg White Protein Custard with Steamed Carrot Purée

A light, silky custard that marries the pure, high protein delight of egg whites with the natural sweetness of steamed carrot purée. Enhanced with a touch of golden honey and aromatic vanilla and cinnamon, this dessert offers a delicate balance of flavors and textures that is both satisfying and nourishing.

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NUTRITION

351kcal
Protein
36.7g
Fat
11.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx. 330g)

1 tablespoon unsalted butter

1 medium carrot

2 teaspoons honey

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Pinch of salt

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PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Peel and cut the carrot into chunks. Steam the carrot until very tender, about 10-12 minutes.

  • 3

    Transfer the steamed carrot to a blender. Add the honey, ground cinnamon, and vanilla extract. Blend until a smooth purée forms.

  • 4

    In a mixing bowl, whisk the egg whites lightly. Stir in the melted unsalted butter and a pinch of salt.

  • 5

    Gently fold in the carrot purée until fully incorporated, ensuring a smooth and uniform mixture.

  • 6

    Pour the mixture into individual ramekins or a small baking dish.

  • 7

    Place the ramekins or baking dish in a larger baking pan. Fill the outer pan with hot water to create a water bath.

  • 8

    Bake in the preheated oven for 25-30 minutes, or until the custard is set with a slight wobble in the center.

  • 9

    Remove from the oven, let cool slightly, then serve warm or at room temperature.

Egg White Protein Custard with Steamed Carrot Purée

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

Egg White Protein Custard with Steamed Carrot Purée

YOUR SOLIN GENERATED RECIPE

Egg White Protein Custard with Steamed Carrot Purée

A light, silky custard that marries the pure, high protein delight of egg whites with the natural sweetness of steamed carrot purée. Enhanced with a touch of golden honey and aromatic vanilla and cinnamon, this dessert offers a delicate balance of flavors and textures that is both satisfying and nourishing.

NUTRITION

351kcal
Protein
36.7g
Fat
11.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

10 large egg whites (approx. 330g)

1 tablespoon unsalted butter

1 medium carrot

2 teaspoons honey

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

Pinch of salt

PREPARATION

  • 1

    Preheat the oven to 325°F.

  • 2

    Peel and cut the carrot into chunks. Steam the carrot until very tender, about 10-12 minutes.

  • 3

    Transfer the steamed carrot to a blender. Add the honey, ground cinnamon, and vanilla extract. Blend until a smooth purée forms.

  • 4

    In a mixing bowl, whisk the egg whites lightly. Stir in the melted unsalted butter and a pinch of salt.

  • 5

    Gently fold in the carrot purée until fully incorporated, ensuring a smooth and uniform mixture.

  • 6

    Pour the mixture into individual ramekins or a small baking dish.

  • 7

    Place the ramekins or baking dish in a larger baking pan. Fill the outer pan with hot water to create a water bath.

  • 8

    Bake in the preheated oven for 25-30 minutes, or until the custard is set with a slight wobble in the center.

  • 9

    Remove from the oven, let cool slightly, then serve warm or at room temperature.