French · Dessert
Chocolate Protein Flan
A protein-boosted take on classic chocolate flan, this version swaps whole milk and extra yolks for skim milk, egg whites and whey protein isolate while keeping the silky caramel-topped custard texture intact. Rich cocoa flavour meets a genuinely high-protein nutrition profile without resorting to a powdery or rubbery set.
$1
15 minsPrep
38 minsCook
253 minsTotal
MediumLevel
Nutrition per serving
235Calories
23.5gProtein
3.6gFat
29.6gCarbs
25.9gSugar
2.2gFiber
371mgSodium
97mgChol
1.3gSat Fat
323mgPotassium
189mgCalcium
1.4mgIron
0.8mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Espresso Affogato
local
Banyuls
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat 20g sugar in a dry small saucepan over medium heat until it melts to a deep amber caramel, then quickly divide it between 2 ramekins (180ml each), tilting to coat the base.
2
Warm the skim milk in a saucepan until just steaming but not boiling, then whisk in the sifted cocoa powder until fully dissolved and smooth.
3
In a bowl, whisk the whole egg, egg white, whey protein isolate, remaining 22g sugar and salt together until the powder is fully incorporated and no lumps remain.
4
Slowly pour the warm chocolate milk into the egg mixture while whisking constantly to temper the eggs without scrambling them.
5
Stir in the vanilla extract, then pass the entire mixture through a sieve into a jug to remove any froth or egg strands.
6
Pour the strained custard over the caramel in both ramekins, dividing evenly.
7
Place the ramekins in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins to create a water bath.
8
Bake at 160°C (325°F) for 35-40 minutes, until the custards are 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 or overnight.
10
Run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel sauce pools over the custard before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g skim milk
- 11 egg, beaten (50g)
- 1 7/81 7/8 egg whites (60g)
- 1.1 oz30g whey protein isolate
- 0.4 oz12g sifted cocoa powder
- 0.8 oz22g sugar white
- 0.7 oz20g melted to caramel sugar white
- 0.1 oz4g vanilla extract
- 0 oz1g salt
