Love this one — classic, simple, and perfect for making high-protein without ruining the silky texture.
Here’s a High-Protein Old-Fashioned Vanilla Baked Custard that keeps that traditional jiggle and nutmeg top.
🍮 High-Protein Old-Fashioned Vanilla Baked Custard
(6 servings)
🧾 Ingredients
-
2 whole eggs
-
1 cup liquid egg whites
-
2 cups 2% milk (or Fairlife for extra protein)
-
¾ cup 0% Greek yogurt
-
¼–⅓ cup maple syrup or sugar substitute
-
1½ tsp pure vanilla extract
-
Pinch of salt
-
Freshly grated nutmeg (for topping)
👨🍳 Instructions
1️⃣ Preheat oven to 325°F (160°C).
2️⃣ Warm the milk
Heat milk gently until warm (not boiling). This helps smooth texture.
3️⃣ Whisk eggs
Whisk whole eggs + egg whites until combined (don’t overbeat — avoid bubbles).
4️⃣ Combine
Slowly whisk warm milk into eggs.
Whisk in Greek yogurt, sweetener, vanilla, and salt until smooth.
5️⃣ Strain (optional but recommended)
Pour through a fine sieve for ultra-smooth custard.
6️⃣ Bake in water bath
Pour into ramekins or 8×8 dish.
Sprinkle nutmeg on top.
Place dish in a larger pan and add hot water halfway up sides.
Bake 35–45 minutes, until center jiggles slightly but is set.
7️⃣ Cool completely, then chill at least 2 hours.
💪 Macros (Per Serving – 6 servings)
Using 2% milk:
-
Calories: ~160
-
Protein: 18–20g
-
Carbs: 10–14g
-
Fat: 5–6g
Using Fairlife milk:
-
Protein jumps to ~22–24g per serving.
🔥 Ultra High-Protein Version (25g+ per serving)
-
Use 2 cups Fairlife milk
-
Replace Greek yogurt with ¾ cup blended cottage cheese
-
Add 1 scoop vanilla casein protein
-
Increase milk by 2–3 tbsp to thin if needed
Bake slightly longer (casein thickens more).
Texture Tips (Important)
-
Don’t skip the water bath — prevents rubbery texture.
-
Avoid overbaking — center should still slightly wobble.
-
Chill fully before slicing — protein versions firm up more after cooling.
