Turkish · Dessert
Turkish Caramel Custard
A lightened Turkish-style caramel custard (kazandibi's custard cousin, close to the Western crème caramel found across Istanbul patisseries) rebuilt around egg whites and whey isolate so each pot delivers a genuinely high-protein dessert without losing the glassy caramel top and silky set.
$1
15 minsPrep
25 minsCook
220 minsTotal
MediumLevel
Nutrition per serving
160Calories
17.6gProtein
2.7gFat
15.4gCarbs
15.2gSugar
0gFiber
153mgSodium
96mgChol
0.8gSat Fat
208mgPotassium
146mgCalcium
0.5mgIron
0.7mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Raki
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Melt the sugar in a small dry pan over medium heat until it turns deep amber, then carefully add the water (it will spatter) and swirl to dissolve into a thin caramel.
2
Divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base, and set aside to harden.
3
Warm the skim milk gently until just steaming but not boiling, then remove from heat.
4
In a bowl, whisk the whole egg and egg whites together, then slowly whisk in the whey protein isolate until fully dissolved and smooth.
5
Gradually whisk the warm milk into the egg mixture, then stir in the vanilla extract and stevia extract.
6
Strain the custard through a sieve into the caramel-lined ramekins to remove any egg strands.
7
Cover each ramekin tightly with foil and place in a steamer or a water bath in a covered pan over low heat.
8
Steam gently for 20-25 minutes until the custards are just set with a slight wobble in the centre.
9
Remove from the steamer, cool to room temperature, then chill in the fridge for at least 3 hours.
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
- 0.8 oz22g melted to caramel sugar white
- 0.3 oz8g to dissolve caramel water
- 4.9 oz140g warmed skim milk
- 11 egg, beaten (50g)
- 1 7/81 7/8 egg whites, beaten (60g)
- 0.7 oz20g whisked into custard base whey protein isolate
- 0.1 oz4g vanilla extract
- 0 oz1g stevia extract
