Spanish · Dessert
Vanilla Milk Custard
A protein-boosted take on Spanish flan that swaps the usual caramel and cream for a light cocoa-flecked milk custard, built with whey protein and egg whites to hold a genuine 10g-plus of protein per ramekin while keeping fat and sugar low. Fresh raspberries stand in for caramel, bringing both the fibre and the fruit-forward lift a trimmed custard needs.
$1
12 minsPrep
33 minsCook
165 minsTotal
MediumLevel
Nutrition per serving
159Calories
15.9gProtein
3.3gFat
18.6gCarbs
14.6gSugar
2.8gFiber
227mgSodium
96mgChol
1.1gSat Fat
295mgPotassium
164mgCalcium
1.2mgIron
0.7mcgVitamin B12
6.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Chufa
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 150°C (300°F) and set a kettle of water to boil for the water bath.
2
Warm the skim milk gently in a saucepan until just steaming but not boiling, then remove from heat.
3
In a bowl, whisk the whole egg, egg white, sugar, cocoa powder and salt together until smooth and the cocoa has fully dissolved.
4
Whisk the warm milk slowly into the egg mixture, then stir in the vanilla extract and whey protein isolate until completely smooth with no lumps.
5
Pass the custard through a sieve into a jug to remove any bubbles or unmixed protein clumps.
6
Divide the custard evenly between 2 ramekins and place them in a deep baking dish.
7
Pour boiling water into the baking dish to come halfway up the sides of the ramekins.
8
Bake for 32-35 minutes until the custards are just set with a gentle wobble in the centre.
9
Lift the ramekins out of the water bath and let cool to room temperature, then chill in the fridge for at least 2 hours.
10
Top each custard with halved fresh raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g skim milk
- 11 egg, beaten (50g)
- 11 egg white (33g)
- 0.6 oz16g whey protein isolate
- 0.6 oz18g sugar white
- 0.3 oz8g cocoa powder
- 0.1 oz1.5g vanilla extract
- 1.4 oz40g halved raspberry
- 0 oz0.5g salt
