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High-Protein Vanilla Custard
4 servingscremebruleehighproteinproteindessertmacrofriendlydesserttok
A high-protein, macro-friendly take on crème brûlée using Greek yogurt and casein protein, featuring a crisp, caramelized sugar topping.
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Time
- Prep
- 15min
- Cook
- 20min
- Chill
- 2h
- Total
- 2h35m
Nutrition
per serving- Calories
- 244
- Protein
- 29.6g
- Carbs
- 11.7g
- Fat
- 8.7g
One serving: 1 ramekin
Instructions
Prepare the Custard
- Preheat oven to 300°F (150°C).
- In a large bowl, whisk the egg yolks and scraped vanilla bean seeds until light and creamy.
- Gently fold in the Greek yogurt and casein protein powder until completely smooth and free of lumps.
- Divide the mixture into 4 ramekins, tapping them against the counter to release any trapped air bubbles.
Bake and Caramelize
- Place ramekins in a deep baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 18-20 minutes until the edges are set but the center still has a slight wobble.
- Remove from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
- Just before serving, sprinkle 1 teaspoon of sugar evenly over the surface of each custard.
- Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown shell.
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