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Coconut Cream Custard

Yields6 Servings

 3 cups unsweetened almond milk
 4 eggs
 1 scoop vanilla protein powder
 ½ tsp salt
 1 tbsp Splenda
 1 tsp coconut extract
 ¼ cup unsweetened toasted coconut
1

Preheat oven to 350 degrees. Heat milk until very hot, steaming but not boiling. In a stand mixer, beat eggs, protein powder, vanilla extract, Splenda, coconut extract, and salt until blended.

2

Slowly stir some hot milk into egg mixture to temper it then pour in the rest gradually. Spray 6 ramekins and pour egg custard mixture evenly into each dish.

3

Place ramekins in a 9 by 13 baking dish. Place dish in the center of the oven. Pour hot water into 9 by 13 baking dish until it reaches halfway up the sides of the ramekins.

4

Bake 25-30 minutes then remove from water bath to cool on a wire rack for 10 minutes. Top with toasted coconut.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories105
% Daily Value *
Total Fat 9g12%
Total Carbohydrate 3g2%

Total Sugars 2g
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.