French · Dessert
Light Vanilla Cream Pots
A French-style vanilla custard pot rebuilt on skim milk and a protein boost, thickened gently with cornstarch and egg yolk rather than cream, finished with fresh raspberries for brightness and fibre.
$1
12 minsPrep
8 minsCook
140 minsTotal
MediumLevel
Nutrition per serving
169Calories
10.7gProtein
2.8gFat
24.8gCarbs
16.7gSugar
1.2gFiber
171mgSodium
101mgChol
0.9gSat Fat
221mgPotassium
179mgCalcium
0.5mgIron
0.8mcgVitamin B12
5.8mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Whole Milk
local
French Champagne
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the cornstarch into 40g of the cold skim milk until completely smooth to form a slurry.
2
Warm the remaining skim milk in a double boiler until steaming but not boiling.
3
In a separate bowl, whisk the egg yolk with sugar and salt until pale, then whisk in the cornstarch slurry.
4
Slowly pour the warm milk into the yolk mixture while whisking constantly to temper the eggs.
5
Return the whole mixture to the double boiler and cook gently, stirring constantly, until thickened enough to coat the back of a spoon, about 5-6 minutes.
6
Remove from heat and whisk in the vanilla extract and whey protein isolate until fully dissolved and smooth.
7
Pass the custard through a sieve into two ramekins to remove any lumps.
8
Press a piece of cling film directly onto the surface of each custard to prevent a skin forming, then chill for at least 2 hours until set.
9
Top each pot with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g skim milk
- 0.5 oz14g cornstarch
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.7 oz20g sugar white
- 0.1 oz4g vanilla extract
- 0.4 oz12g whey protein isolate
- 1.3 oz36g halved raspberry
- 0 oz0.5g salt
