Creamy Vanilla Protein Flan

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

Creamy Vanilla Protein Flan

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Flan

A chilled vanilla custard baked with a sugar-free amber glaze, offering a silky smooth texture that melts in your mouth.

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NUTRITION

318kcal
Protein
43.3g
Fat
11.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Whey Protein

2 Large Whole Eggs

50g Egg Whites

1/4 cup Unsweetened Almond Milk

2 tbsp Allulose Sweetener

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Heat the allulose in a small non-stick pan over medium heat, stirring constantly until it melts and turns into a deep golden amber liquid.

  • 3

    Quickly pour the melted allulose into the bottom of a 6-ounce ceramic ramekin, swirling it to coat the entire base before it hardens.

  • 4

    In a blender, combine the whole eggs, egg whites, vanilla whey protein, almond milk, and vanilla extract.

  • 5

    Blend on a low setting until the mixture is completely smooth and incorporated, avoiding excessive foam or air bubbles.

  • 6

    Pour the custard mixture over the hardened caramel in the prepared ramekin.

  • 7

    Place the ramekin into a deep baking dish and fill the dish with hot water until the water level reaches halfway up the side of the ramekin.

  • 8

    Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight, gentle jiggle.

  • 9

    Remove the ramekin from the water bath and allow it to cool to room temperature on a wire rack.

  • 10

    Refrigerate the flan for at least 4 hours, or ideally overnight, to allow the texture to fully set and the caramel to liquefy.

  • 11

    To serve, run a thin knife around the inside edge of the ramekin and invert the flan onto a small plate, letting the amber sauce flow over the top.

Creamy Vanilla Protein Flan

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

Creamy Vanilla Protein Flan

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Protein Flan

A chilled vanilla custard baked with a sugar-free amber glaze, offering a silky smooth texture that melts in your mouth.

NUTRITION

318kcal
Protein
43.3g
Fat
11.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla Whey Protein

2 Large Whole Eggs

50g Egg Whites

1/4 cup Unsweetened Almond Milk

2 tbsp Allulose Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Heat the allulose in a small non-stick pan over medium heat, stirring constantly until it melts and turns into a deep golden amber liquid.

  • 3

    Quickly pour the melted allulose into the bottom of a 6-ounce ceramic ramekin, swirling it to coat the entire base before it hardens.

  • 4

    In a blender, combine the whole eggs, egg whites, vanilla whey protein, almond milk, and vanilla extract.

  • 5

    Blend on a low setting until the mixture is completely smooth and incorporated, avoiding excessive foam or air bubbles.

  • 6

    Pour the custard mixture over the hardened caramel in the prepared ramekin.

  • 7

    Place the ramekin into a deep baking dish and fill the dish with hot water until the water level reaches halfway up the side of the ramekin.

  • 8

    Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight, gentle jiggle.

  • 9

    Remove the ramekin from the water bath and allow it to cool to room temperature on a wire rack.

  • 10

    Refrigerate the flan for at least 4 hours, or ideally overnight, to allow the texture to fully set and the caramel to liquefy.

  • 11

    To serve, run a thin knife around the inside edge of the ramekin and invert the flan onto a small plate, letting the amber sauce flow over the top.