Korean · Dessert
Korean Caramel Custard
A high-protein rework of Korean-style caramel custard (gyeran jjim's sweet cousin, closer to the cafe-style purin) that keeps the glassy amber caramel and silky set but rebuilds the custard base on skim milk, extra egg white and a scoop of whey isolate so each ramekin lands well past 20g of protein without turning gummy.
$1
15 minsPrep
38 minsCook
233 minsTotal
MediumLevel
Nutrition per serving
177Calories
18.4gProtein
5gFat
13.3gCarbs
13gSugar
0gFiber
156mgSodium
188mgChol
1.5gSat Fat
178mgPotassium
127mgCalcium
1mgIron
0.8mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Pedro Ximénez Sherry
local
Yujancha (Yuja Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the sugar with the water in a small pan over medium heat, swirling (not stirring) until it turns deep amber, then quickly divide between 2 ramekins, tilting to coat the base.
2
Warm the skim milk gently until just steaming, then whisk in the stevia extract and vanilla extract and set aside to cool slightly.
3
In a bowl, whisk the whole egg and egg white together until smooth, then whisk in the whey protein isolate until fully dissolved with no lumps.
4
Slowly pour the warm milk into the egg mixture while whisking constantly, then pass the whole custard through a sieve into a jug to remove any chalaza or undissolved powder clumps.
5
Pour the strained custard over the caramel in each ramekin, dividing evenly.
6
Place the ramekins in a deep baking dish and pour hot water halfway up the sides to create a water bath.
7
Bake at 150C/300F for 35-40 minutes until the custards are just set with a slight wobble in the centre.
8
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 3 hours.
9
Run a thin knife around the edge of each ramekin and invert onto a small plate to release the custard and let the caramel sauce pool around it before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g sugar white
- 0.3 oz8g water
- 2 1/82 1/8 eggs, beaten (100g)
- 11 egg white (33g)
- 3.2 oz90g skim milk
- 0.7 oz20g whey protein isolate
- 0.1 oz4g vanilla extract
- 0 oz1g stevia extract
