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High-Protein Vanilla Custard
155 min4 servingsEasy
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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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Recipe Details
Prep15m
Cook20m
Chill120m
Total155m
Servings: 4
Difficulty: Easy
Per serving: 1 ramekin
244
Calories
29.6g
Protein
0g
Carbs
0g
Fat
Estimated from the ingredients. Check the packaging for exact numbers.
Tags:
cremebruleehighproteinproteindessertmacrofriendlydesserttok
Ingredients
Custard
- 400gGreek Yogurt(plain, full-fat or 2%, room temperature)
- 120gCasein Protein Powder(vanilla flavor)
- 4largeEgg Yolks
- 1podVanilla Bean(split and scraped)
Topping
- 4tspSugar(granulated)
Instructions
Prepare the Custard
- 1 Preheat oven to 300°F (150°C).
- 2 In a large bowl, whisk the egg yolks and scraped vanilla bean seeds until light and creamy.
- 3 Gently fold in the Greek yogurt and casein protein powder until completely smooth and free of lumps.
- 4 Divide the mixture into 4 ramekins, tapping them against the counter to release any trapped air bubbles.
Bake and Caramelize
- 1 Place ramekins in a deep baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
- 2 Bake for 18-20 minutes until the edges are set but the center still has a slight wobble.
- 3 Remove from the water bath and cool to room temperature, then refrigerate for at least 2 hours.
- 4 Just before serving, sprinkle 1 teaspoon of sugar evenly over the surface of each custard.
- 5 Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown shell.
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