How to make Vanilla Protein Crème Caramel

Vanilla protein crème caramel is a lighter take on the classic custard dessert, with the same silky texture and deep caramel finish. Eggs, milk, Greek yogurt, and vanilla protein powder create a creamy custard that feels indulgent while adding extra protein. The caramel melts into a beautiful amber sauce when the dessert is unmolded, making it simple but impressive.

1. 1Preheat the oven to 160°C (325°F).
2. 2Place four small ramekins in a deep baking dish.
3. 3Add the sugar and water to a small saucepan over medium heat.
4. 4Cook without stirring until the sugar melts into a deep amber caramel.
5. 5Quickly divide the caramel between the ramekins, tilting each one to coat the bottom.
6. 6Warm the milk gently in a saucepan until just steaming, then remove from the heat.
7. 7In a bowl, whisk the eggs, Greek yogurt, protein powder, maple syrup, vanilla extract, and salt until smooth.
8. 8Slowly whisk the warm milk into the egg mixture until combined.
9. 9Strain the custard through a fine mesh sieve into a jug.
10. 10Pour the custard evenly over the caramel in the ramekins.
11. 11Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
12. 12Bake for 35 to 40 minutes, until the custards are set around the edges with a slight wobble in the center.
13. 13Remove the ramekins from the water bath and let them cool.
14. 14Refrigerate for at least 4 hours, or overnight.
15. 15To serve, run a thin knife around the edge of each custard and invert onto a plate.

Tips for the best result

• Do not overcook the caramel or it can taste bitter
• Whisk the protein powder thoroughly so the custard stays smooth
• Use a water bath for gentle, even baking
• Remove the custards while the centers still have a slight wobble
• Chill completely before unmolding for the cleanest shape

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