Middle Eastern · Dessert
Burnt Milk Cream Dessert
A lightened take on Middle Eastern burnt milk pudding, where skim milk and whey protein isolate replace the usual cream and whole milk to build a silky, caramel-topped set custard without the heavy fat load. A thin layer of deeply burnt sugar caramel lines the base of each pot, its bitter edge balancing the sweet, cardamom-scented milk cream above. Fresh raspberries are added after chilling, giving a tart, fibre-rich finish that keeps the whole dessert well under 250 calories a serving while still tasting indulgent.
$1
15 minsPrep
12 minsCook
207 minsTotal
MediumLevel
Nutrition per serving
144Calories
11.7gProtein
0.5gFat
23.3gCarbs
16.8gSugar
1.5gFiber
286mgSodium
3mgChol
0.1gSat Fat
238mgPotassium
177mgCalcium
0.3mgIron
0.6mcgVitamin B12
6.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Arak
local
Moroccan Mint Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat half the sugar in a dry pan over medium heat until it melts and turns deep amber, swirling constantly, then divide the hot caramel between two 180ml pots, tilting to coat the base.
2
Warm the skim milk gently in a saucepan until just steaming, then whisk in the whey protein isolate until fully dissolved and smooth.
3
In a bowl, whisk the egg white with the remaining sugar, cardamom and the cornstarch slurry until smooth.
4
Pour the hot milk slowly into the egg white mixture while whisking constantly to temper it, then return everything to the pan over low heat.
5
Stir continuously over low heat for 4-5 minutes until the mixture visibly thickens and coats the back of a spoon; do not let it boil.
6
Stir in the vanilla extract and salt, then pour the thickened cream over the caramel in each pot.
7
Cover and chill in the fridge for at least 3 hours until fully set.
8
Top each pot with the halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 0.7 oz20g divided, half for caramelising the top sugar white
- 0.4 oz10g slurried in a little cold milk cornstarch
- 5/85/8 egg whites, lightly beaten (20g)
- 0.5 oz15g whisked into the warm milk whey protein isolate
- 0.1 oz3g vanilla extract
- 0 oz1g ground cardamom
- 1.4 oz40g halved raspberry
- 0 oz1g salt
