YOUR SOLIN GENERATED RECIPE
Silky Protein Flan with Greek Yogurt
A velvety custard baked with Greek yogurt and warm Caribbean spices, finished with a drizzle of amber maple syrup for a perfectly silky bite.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.25 cup Egg Whites
2 large Eggs
0.25 scoop Vanilla Whey Protein
1.5 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
0.5 teaspoon Ground Cinnamon
PREPARATION
Preheat the oven to 325°F and prepare a water bath by placing a large baking dish on the oven rack.
Pour the maple syrup into the bottom of a 6-ounce ramekin, tilting to coat the base evenly.
Combine the Greek yogurt, egg whites, whole eggs, protein powder, vanilla, and cinnamon in a blender.
Process the mixture on high until completely smooth and slightly frothy.
Gently pour the custard mixture over the maple syrup in the ramekin.
Place the ramekin into the baking dish and carefully pour hot water into the dish until it reaches halfway up the side of the ramekin.
Bake for 45 minutes or until the flan is set around the edges but still slightly jiggly in the center.
Remove from the water bath and allow to cool completely at room temperature.
Refrigerate for at least 4 hours to allow the texture to become firm and silky.
Invert the flan onto a small plate, allowing the maple syrup to cascade down the sides before serving.