Name: Vanilla Bean Milk and Cream Custard
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.38 cups whole milk; 1 tbsp heavy whipping cream; 0.5 tbsp cane sugar; 1 scoop vanilla whey protein powder; 0.5 tbsp unflavored gelatin powder; 0.25 tsp vanilla bean paste; 0.13 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

Vanilla Bean Milk and Cream Custard

Gently simmered whole milk and cream infused with aromatic vanilla bean, chilled into a velvety smooth and protein-packed custard.

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NUTRITION

Protein

34.0g

Fat

10.0g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

0.38 cups whole milk

1 tbsp heavy whipping cream

0.5 tbsp cane sugar

1 scoop vanilla whey protein powder

0.5 tbsp unflavored gelatin powder

0.25 tsp vanilla bean paste

0.13 tsp sea salt

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PREPARATION

1
Pour the whole milk and heavy whipping cream into a medium saucepan and sprinkle the unflavored gelatin powder over the surface, allowing it to sit for 5 minutes to bloom.
2
Place the saucepan over low heat and add the cane sugar, stirring constantly until the gelatin and sugar are completely dissolved without letting the liquid boil.
3
Whisk in the vanilla whey protein powder, vanilla bean paste, and sea salt until the mixture is completely smooth and free of any protein lumps.
4
Remove the saucepan from the heat and divide the liquid mixture evenly into 6 ramekins or small glass serving jars.
5
Place the jars in the refrigerator for at least 4 hours, or until the custard is firm and completely set before serving.