Silky Protein Custard with Whipped Cream

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

Silky Protein Custard with Whipped Cream

YOUR SOLIN GENERATED RECIPE

Silky Protein Custard with Whipped Cream

Gently tempered egg whites and whey protein whisked into a chilled custard, topped with a dollop of heavy cream for a decadent, silky finish.

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NUTRITION

264kcal
Protein
36g
Fat
11.3g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Whey Protein Isolate

1/4 cup Liquid Egg Whites

2 tablespoons Heavy Whipping Cream

1 teaspoon Beef Gelatin

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    In a small bowl, sprinkle the beef gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.

  • 2

    In a separate medium bowl, whisk together the liquid egg whites, whey protein isolate, and vanilla extract until the mixture is completely smooth and free of lumps.

  • 3

    In a small saucepan over low heat, combine 1 tablespoon of the heavy cream and the bloomed gelatin, stirring constantly until the gelatin is fully dissolved and the liquid is warm but not boiling.

  • 4

    Slowly pour the warm gelatin-cream mixture into the protein-egg mixture in a thin stream while whisking vigorously to temper the eggs and ensure a smooth texture.

  • 5

    Pour the custard mixture into a ramekin or small glass jar and refrigerate for at least 2 hours, or until the custard is fully set.

  • 6

    Just before serving, whisk the remaining 1 tablespoon of heavy cream in a chilled bowl until stiff peaks form, then dollop it over the set custard.

Silky Protein Custard with Whipped Cream

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

Silky Protein Custard with Whipped Cream

YOUR SOLIN GENERATED RECIPE

Silky Protein Custard with Whipped Cream

Gently tempered egg whites and whey protein whisked into a chilled custard, topped with a dollop of heavy cream for a decadent, silky finish.

NUTRITION

264kcal
Protein
36g
Fat
11.3g
Carbs
2.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Whey Protein Isolate

1/4 cup Liquid Egg Whites

2 tablespoons Heavy Whipping Cream

1 teaspoon Beef Gelatin

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    In a small bowl, sprinkle the beef gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.

  • 2

    In a separate medium bowl, whisk together the liquid egg whites, whey protein isolate, and vanilla extract until the mixture is completely smooth and free of lumps.

  • 3

    In a small saucepan over low heat, combine 1 tablespoon of the heavy cream and the bloomed gelatin, stirring constantly until the gelatin is fully dissolved and the liquid is warm but not boiling.

  • 4

    Slowly pour the warm gelatin-cream mixture into the protein-egg mixture in a thin stream while whisking vigorously to temper the eggs and ensure a smooth texture.

  • 5

    Pour the custard mixture into a ramekin or small glass jar and refrigerate for at least 2 hours, or until the custard is fully set.

  • 6

    Just before serving, whisk the remaining 1 tablespoon of heavy cream in a chilled bowl until stiff peaks form, then dollop it over the set custard.