YOUR SOLIN GENERATED RECIPE
High-Protein Chocolate Egg Custard
Silky chocolate custard baked with whole eggs and egg whites, finished with a sprinkle of dark chocolate for a rich, velvety texture.
INGREDIENTS
1 cup Liquid Egg Whites
2 Large Eggs
2 tablespoons Unsweetened Cocoa Powder
1/2 cup Unsweetened Almond Milk
3 tablespoons Monk Fruit Sweetener
1 teaspoon Vanilla Extract
1 tablespoon 70% Dark Chocolate Chips
PREPARATION
Preheat your oven to 325°F (165°C) and prepare a water bath by placing a large baking dish filled with an inch of hot water on the center rack.
In a large mixing bowl, whisk together the whole eggs, liquid egg whites, and monk fruit sweetener until well combined and slightly frothy.
Slowly whisk in the unsweetened almond milk and vanilla extract.
Sift the cocoa powder into the mixture to avoid clumps and whisk vigorously until the batter is smooth and chocolatey.
Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a perfectly silky texture.
Pour the custard base into two large oven-safe ramekins and sprinkle the dark chocolate chips evenly over the top.
Carefully place the ramekins into the water bath in the oven.
Bake for 35-40 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let cool at room temperature before refrigerating for at least 2 hours to set completely.