An easy recipe I made using vanilla-flavored pea protein, coconut milk and a tiny teaspoon of sucanat (whole cane sugar).
Ingredients for one serving:
– 1/2 cup fat-reduced coconut milk
– 3 tbsp vanilla-flavored pea protein
– 1 tsp rapadura or Swerve
– optional: a few drops of food flavoring. I used a crème brûlée-flavoring but it’s not really necessary.
Mix coconut milk and pea protein. Pour into a ramekin. Bake for 20-25 min around 220 degrees Celsius.
Remove from oven. Spread a tiny bit of sucanat over the custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. (Normally you’re supposed to caramelise the topping with a blowtorch. If you don’t own one, just place the custard under a very hot grill until golden and bubbling).
Remove from heat and allow to cool. Refrigerate until custard is set.
Nutrition facts: 203 kcal, 17 g protein, 9 g carbs, 4 g sugar, 11 g fat.
It doesn’t taste as good as a ‘real’ crème brûlée but it’s a comforting baked custard! And making a single portion is way easier and quicker than the classic recipe!