Name: High-Protein Chocolate Egg Custard
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup Liquid Egg Whites; 2 large Whole Eggs; 0.33 cup Plain Non-fat Greek Yogurt; 2 tbsp Raw Cacao Powder; 2 tbsp Maple Syrup; 1 tbsp Almond Butter; 0.5 tsp Vanilla Extract

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

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Egg Custard

Baked chocolate custard made with egg whites, Greek yogurt, and almond butter, finished with a velvety smooth texture.

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NUTRITION

Protein

39.7g

Fat

20.8g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup Liquid Egg Whites

2 large Whole Eggs

0.33 cup Plain Non-fat Greek Yogurt

2 tbsp Raw Cacao Powder

2 tbsp Maple Syrup

1 tbsp Almond Butter

0.5 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and prepare a baking pan for a water bath
2
Whisk the whole eggs and liquid egg whites in a large mixing bowl until fully combined
3
Add the Greek yogurt, almond butter, maple syrup, and vanilla extract to the eggs and whisk until the mixture is smooth and the almond butter is fully incorporated
4
Sift the cacao powder into the wet ingredients to prevent clumping and whisk again until the batter is a uniform chocolate color
5
Pour the custard mixture into two large oven-safe ramekins
6
Place the ramekins into the baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins
7
Bake for 35 to 40 minutes until the edges are set but the center still has a slight jiggle
8
Remove the ramekins from the water bath and let them cool at room temperature before refrigerating for at least two hours to set into a firm chilled consistency