Vanilla Bean Protein Creme Brulee

Ingredients

• 2 cups unsweetened almond milk
• 1/2 cup vanilla protein powder
• 4 large egg yolks
• 1/3 cup honey
• 1 vanilla bean (split and scraped) or 2 tsp vanilla extract
• 2 tbsp cornstarch
• 1/4 tsp salt
• 2 tbsp butter
• 6 tbsp coconut sugar
• 1 tbsp brown sugar
• Kitchen torch or broiler
• Fresh berries
• Mint leaves
• Vanilla bean pods (for decoration)

Instructions

1. 1

   Preheat oven to 325°F (165°C) and place 6 ramekins in large baking dish

2. 2

   In saucepan, heat almond milk with vanilla bean pod and seeds (if using) until steaming

3. 3

   In large bowl, whisk protein powder with 1/2 cup of the warm milk until smooth

4. 4

   In another bowl, whisk egg yolks with honey until pale and creamy

5. 5

   Gradually add remaining warm milk to protein mixture, whisking constantly

6. 6

   Slowly pour warm protein milk into egg yolk mixture, whisking continuously to temper eggs

7. 7

   Strain mixture through fine mesh sieve back into saucepan

8. 8

   Add cornstarch and salt, whisk until smooth

9. 9

   Cook over medium-low heat, stirring constantly with whisk, for 8-10 minutes until thickened

10. 10

    Remove from heat, add vanilla extract (if not using bean) and butter, whisk until smooth

11. 11

    Divide custard among ramekins, filling about 3/4 full

12. 12

    Pour hot water around ramekins until halfway up sides

13. 13

    Bake 30-35 minutes until centers are just set but still slightly jiggly

14. 14

    Remove from water bath and cool to room temperature

15. 15

    Refrigerate for at least 4 hours or overnight

16. 16

    Before serving, mix coconut sugar and brown sugar

17. 17

    Sprinkle 1 tablespoon sugar mixture evenly over each custard

18. 18

    Use kitchen torch to caramelize sugar until golden brown and bubbling

19. 19

    Alternatively, place under broiler for 2-3 minutes, watching carefully

20. 20

    Let cool 2-3 minutes for sugar to harden, then serve immediately