Vietnamese · Dessert
Vietnamese Egg Custard Protein Cupcakes
A protein-engineered take on Vietnamese steamed egg custard, rebuilt into individual baked cupcakes using whole egg, egg white, skim milk and whey isolate in place of cream and extra sugar. The result is a silky, lightly sweet custard with a wobble-soft set and a clean dairy finish.
$1
15 minsPrep
19 minsCook
64 minsTotal
MediumLevel
Nutrition per serving
192Calories
20.8gProtein
5.6gFat
13.1gCarbs
10gSugar
0gFiber
378mgSodium
191mgChol
1.9gSat Fat
204mgPotassium
134mgCalcium
1mgIron
0.8mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Saigon Beer
local
Vietnamese Iced Coffee with Egg Yolk
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C and set 2 holes of a 6-hole muffin tin with paper liners, half-filling the remaining holes with water.
2
In a jug, whisk the whole egg and egg white together until just smooth, avoiding excess foam.
3
Warm the skim milk gently until lukewarm, then whisk in the condensed milk, sugar and salt until dissolved.
4
Sift the whey protein isolate and cornstarch into the milk mixture, whisking continuously to avoid lumps.
5
Pour the milk mixture slowly into the eggs while whisking, then stir in the vanilla extract.
6
Strain the custard through a fine sieve into a jug to remove any foam or undissolved lumps.
7
Divide the custard evenly between the two prepared muffin holes, filling almost to the top.
8
Place the tin in the oven and bake for 18-20 minutes until the custards are just set with a gentle wobble in the centre.
9
Remove from the oven and let the cupcakes cool in the tin for 10 minutes before lifting out.
10
Chill in the fridge for at least 30 minutes before serving to firm the custard fully.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 1/82 1/8 eggs, whisked (100g)
- 1 7/81 7/8 egg whites, whisked (60g)
- 2.1 oz60g skim milk
- 0.8 oz22g whey protein isolate
- 0.5 oz14g condensed milk
- 0.3 oz8g sugar white
- 0.1 oz3g vanilla extract
- 0.2 oz6g cornstarch
- 0 oz1g salt
