Fail-Proof High-Protein Egg Custard

Here’s your creamy, silky, Fail-Proof High-Protein Egg Custard — simple, smooth, and packed with protein 💪🥚

Perfect for meal prep, dessert, or a high-protein snack.

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🍮 Fail-Proof High-Protein Egg Custard

🥄 Ingredients (4 servings)

• 3 large eggs

• 1 cup egg whites

• 2 cups unsweetened almond milk (or 1% milk for extra protein)

• ½ cup low-fat cottage cheese (blended smooth)

• 1 scoop (25g) vanilla whey or casein protein powder

• 3–4 tbsp monk fruit sweetener (or sweetener of choice)

• 1 tsp vanilla extract

• Pinch of salt

• Optional: nutmeg or cinnamon for topping

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👩‍🍳 Instructions (Water Bath = No Curdling!)

1. Preheat oven to 325°F (160°C).

2. Blend cottage cheese until completely smooth.

3. In a bowl, whisk eggs + egg whites gently (don’t whip air in).

4. Warm milk slightly (lukewarm only — not hot).

5. Slowly whisk milk into eggs.

6. Add blended cottage cheese, protein powder, sweetener, vanilla, and salt. Whisk until smooth.

7. Strain mixture through a sieve (secret to silky texture).

8. Pour into 4 ramekins.

9. Place ramekins in a baking dish and fill with hot water halfway up the sides (water bath).

10. Bake 30–40 minutes until centers jiggle slightly.

11. Cool at room temp, then refrigerate at least 2 hours.

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🔥 Why This Is Fail-Proof

✔ Water bath prevents scrambling
✔ Straining removes bubbles
✔ Lower baking temp = creamy texture
✔ Added cottage cheese boosts protein & smoothness

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📊 Nutrition (Per Serving – Approx.)

• Calories: 180

• Protein: 22–25g

• Carbs: 4–6g

• Fat: 7g

• Sugar: 2–3g

(Using almond milk + monk fruit)

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💡 Pro Tips

• For ultra-smooth texture, use casein protein (bakes better than whey).

• Don’t overbake — slight jiggle = perfect.

• Want it richer? Replace almond milk with Fairlife milk for even more protein.

• Want keto? Use heavy cream + almond milk mix.