Italian · Dessert
Caramel Custard Cake
A protein-boosted take on classic Italian-style flan, built on a Greek yogurt and whey-enriched custard set over a bittersweet caramel, baked gently in a water bath until silk-smooth and unmoulded tableside with its own caramel sauce.
$1
15 minsPrep
33 minsCook
228 minsTotal
MediumLevel
Nutrition per serving
195Calories
17.7gProtein
5.4gFat
18gCarbs
17.7gSugar
0gFiber
130mgSodium
122mgChol
2.4gSat Fat
188mgPotassium
136mgCalcium
0.6mgIron
0.7mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Affogato (Vanilla gelato with hot espresso)
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C (325°F) and set a kettle of water to boil for the bain-marie.
2
In a small pan, melt the 28g sugar with the water over medium heat without stirring, swirling the pan until it turns deep amber, then immediately divide between 2 ramekins, tilting to coat the base.
3
Warm the skim milk gently until just steaming, then remove from heat.
4
In a bowl, whisk the whole egg and egg white together, then whisk in the greek yogurt until smooth.
5
Sprinkle the whey protein isolate over the warm milk and whisk until fully dissolved with no lumps, then whisk in the vanilla extract.
6
Slowly stream the milk mixture into the egg mixture, whisking constantly to form a smooth custard, then strain through a sieve for an even texture.
7
Pour the custard over the set caramel in each ramekin, dividing evenly.
8
Place the ramekins in a deep baking tray, pour boiled water halfway up the sides of the ramekins, and bake for 30-35 minutes until just set with a slight wobble in the centre.
9
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 3 hours.
10
To serve, run a thin knife around the edge of each ramekin and invert onto a small plate, letting the caramel sauce pour over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted to caramel sugar white
- 0.3 oz8g water
- 1 1/31 1/3 eggs, beaten (62g)
- 11 egg white, whisked in (33g)
- 3.2 oz90g whisked smooth greek yogurt
- 1.9 oz55g warmed skim milk
- 0.6 oz16g whisked into custard base whey protein isolate
- 0.1 oz4g vanilla extract
