Italian · Dessert
High-Protein Baked Egg Custard
A high-protein riff on classic Italian-style baked egg custard, built on skim milk, whole egg, extra egg whites and a scoop of whey isolate so each ramekin delivers a genuinely high protein count without the usual heavy cream or condensed milk.
$1
15 minsPrep
36 minsCook
231 minsTotal
MediumLevel
Nutrition per serving
151Calories
16.8gProtein
2.6gFat
14.1gCarbs
13.9gSugar
0gFiber
142mgSodium
95mgChol
0.8gSat Fat
168mgPotassium
115mgCalcium
0.5mgIron
0.6mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 160°C (320°F) and set a kettle of water to boil for the bain-marie.
2
Make the caramel
melt the sugar with the water in a small pan over medium heat, swirling (not stirring) until it turns deep amber, then immediately divide between 2 ramekins, tilting to coat the base.
3
Warm the skim milk gently until just steaming but not boiling, then whisk in the whey protein isolate until fully dissolved and smooth.
4
In a separate bowl, whisk the whole egg and egg whites together until just combined, then slowly pour in the warm protein milk while whisking constantly to avoid scrambling.
5
Stir in the vanilla extract, then strain the custard through a sieve into a jug to remove any egg strands or undissolved protein.
6
Pour the strained custard evenly over the caramel in both ramekins.
7
Place the ramekins in a deep baking dish, place in the oven, and pour boiling water into the dish to come halfway up the sides of the ramekins.
8
Bake for 32-38 minutes until the custard is just set with a slight wobble in the centre.
9
Remove ramekins from the water bath, cool to room temperature, then chill in the fridge for at least 3 hours or overnight.
10
To serve, run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel sauce pools over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g skim milk
- 11 egg, beaten (50g)
- 1 7/81 7/8 egg whites (60g)
- 0.7 oz20g whisked into milk whey protein isolate
- 0.8 oz22g caramelised sugar white
- 0.1 oz3g vanilla extract
- 0.3 oz8g for caramel water
