American · Dessert
High-Protein Baked Custard Flan
A protein-boosted take on classic baked custard flan, built on egg whites, Greek yogurt and whey isolate instead of whole milk and cream, still baked low and slow in a water bath under a pool of homemade caramel.
$1
20 minsPrep
36 minsCook
296 minsTotal
MediumLevel
Nutrition per serving
174Calories
19.3gProtein
4.1gFat
13.6gCarbs
13.4gSugar
0gFiber
346mgSodium
98mgChol
1.7gSat Fat
193mgPotassium
130mgCalcium
0.5mgIron
0.6mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat 20g sugar with the water in a small pan over medium heat without stirring until it turns a deep amber caramel, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), swirling to coat the base; set aside to harden.
3
Preheat the oven to 160°C (325°F) and set a kettle of water to boil for the water bath.
4
Whisk the whole egg and egg whites together in a bowl until just combined, avoiding excess air bubbles.
5
Warm the skim milk gently in a saucepan until just steaming, not boiling.
6
Whisk the greek yogurt and whey protein isolate into the warm milk until completely smooth with no lumps.
7
Slowly stream the warm milk mixture into the eggs, whisking constantly, then stir in vanilla extract and salt.
8
Strain the custard through a fine sieve into the caramel-lined ramekins to remove any egg chalazae or lumps.
9
Place the ramekins in a deep baking dish and pour boiling water halfway up their sides to create a water bath.
10
Bake for 32-38 minutes until the custards are just set but still have a gentle wobble in the centre.
11
Remove ramekins from the water bath and cool to room temperature, then chill, covered, for at least 4 hours.
12
To serve, run a thin knife around the edge of each ramekin and invert onto a small plate, letting the caramel sauce pool over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g sugar white
- 0.3 oz8g water
- 11 egg, beaten (50g)
- 2 1/82 1/8 egg whites (66g)
- 2.1 oz60g skim milk
- 2.1 oz60g greek yogurt
- 0.7 oz20g whey protein isolate
- 0.1 oz4g vanilla extract
- 0 oz1g salt
