Protein Rice Pudding 4 Ways

    Protein Rice Pudding 4 Ways

    Protein Rice Pudding has all the creamy decadence of the popular dessert, but with a healthy dose of protein. I’ve created 4 versions for you to choose from with different add-ins and toppings, so you have a healthy post workout meal ready for you any day.
    On top of that, if you have an instant pot, this can be ready for you in the time you take a shower. No stirring and standing at the hob required!

     

    Why You Will Love This

     

    Instant Pot for Instant gratification

    I’ve always loved the rice pudding my mom made for me when I was a kid, but rarely made it myself due to the stirring and watching and possibility of milk burning. Happened to me multiple times and if you ever had the small of burned milk in your kitchen, you know it isn’t pleasant.

    All of this changed when I got my beloved Sage Fast Slow Pro. The notion of the pot just doing everything for me when it comes to both risotto and rice pudding was a revelation and opened a whole new range of dishes for me to enjoy, without dreading the ages of stirring.

    All it takes is 10-12 minutes of cooking and a few minutes more for the pressure release, and you can use any instant pot you have, to get the perfect rice pudding. Even late evening cravings can be satisfied in minutes. You let it do the work for you, while you have your post workout shower, to enjoy a healthy, protein packed meal.

    Can be made Vegan and Lactose free

    Being lactose intolerant always left me queasy after eating things like rice pudding or oatmeal. Took me years to realise why that is (being essentially gaslit into not trusting your own feeling leaves marks, doesn’t it?).
    Now I make all my dishes with various plant based milks and am just fine.

    A Note on Protein Powder

    I think I have said this many times on this blog, but I’ll include it here, as the protein powder is such an essential ingredient in this recipe: Despite being lactose intolerant, I do use Whey Protein powder from MyProtein.
    This is neither affiliated nor sponsored. Just the powder I found to taste best after trying a fair few. If you never found one you enjoy, give this one a try.
    I never had any issues with it and just can’t stomach the taste of the vegan ones. But if you have one you enjoy, you can of course use that.

    Why Protein?

    Protein is such an important building block for our bodies and its important to eat enough of it. Personally, as I don’t each much meat or legumes for that matter, I wouldn’t have enough in my diet to fulfil my bodies needs. Hence protein powder to the rescue. Preferably in sweet recipes.

     

    How to vary your Protein Rice Pudding

    Protein Rice Pudding 4 Ways

    While this Protein Rice Pudding is utterly delicious on its own, topped with just a bit of cinnamon sugar, there are so many more options, that I decided to give you a few here.

    If you read any of my posts you probably stumbled over my way to lose weight and keep it stable and of course give my body the nutrition it needs, which is to include as many fruit and veggies as I can in every meal. This one is no exception.

    There are plenty of fruit that go fantastic with milky or creamy dishes, so you can wildly pick and choose your favourites. I’m giving you just a few ideas here.

    Cherry or Berry. Or Both.

    Protein Rice Pudding 4 Ways_Ingredients Cherry Compote

    My all-time favourite and a classic with rice pudding in Germany is cherry compote. Essentially sweet cherries briefly cooked with a tiny bit of water, to help them heat up and release their juices, then thickened with cornstarch. That’s as easy as it gets and works nicely with berries too. Blueberries, strawberries, raspberries, or a mix of all would be lovely. Add a bit of vanilla and honey and you are set.

    Rice Curd-ish with Pomegranate and Grapes

    Protein Rice Pudding 4 Ways_ Rice Curd with pomegranate, grapes and pistachios

    Another variation, borrowed from a co-worker from India are grapes and pomegranate and the rice pudding being enriched with yoghurt, bringing it into the direction of a favourite summer dish from India: Rice curd. The yoghurt adds even more protein, especially if you are using any type of Greek yoghurt.
    A few pistachios sprinkled on top, a hint of cinnamon if you like will round this off nicely.

    Black Forest or Chocolate Hazelnut

    Now we can’t talk rice pudding without mentioning chocolate, can we?
    I mean I love chocolate anything of course, and who wouldn’t, but here it’s just so incredibly easy to include it simply via protein powder flavour and, if you want it extra chocolatey (as I always do) a bit cocoa and a hit of espresso powder, to enhance the flavour even more.

    Add some cherry compote or even fresh cherries and, if you are having this for dessert or feeling extra indulgent, some Kirsch (a German clear cherry liqueur), top with some whipped cream or coconut cream and you have yourself an irresistible treat.

    Want to add some crunch to this one? Roasted and chopped hazelnuts instead of cherries would transform this into a sort of Ferrero Rocher experience. Or drizzle over some melted chocolate or slightly warmed Nutella, to have an utterly indulgent, yet still reasonably healthy dessert.

    Mango-Coconut

    Protein Rice Pudding 4 Ways_Mango Coconut

    Last but not least, a tropical mango-coconut rice pudding. You can either cook it straight from the start with coconut milk, or, as I did here, add some after cooking, for a gentle coconut flavour and stir in fresh mango pieces or mango puree. Or both.
    Take it over the top with toasted coconut flakes (can I convince you to make maple-lime coconut chips just for this? It’s so worth it!) and enjoy being taken to a tropical island via dessert.

    The Ingredients

     

    Of course some of the ingredients with depend on the flavour combination you choose, but the basic recipe is always the same:

    Protein Rice Pudding 4 Ways_Basic ingredients

    1 cup pudding rice or use arborio as alternative. Round corn rice is best suited for pudding, as the grains absorb more liquid and contain more starch than, say Basmati rice, resulting in creamier rice pudding. And creamy is what we want here.

    4 cups liquid. You can use any type of milk you enjoy. If you aren’t lactose intolerant like me, whole milk is a great option. I’m using unsweetened almond milk to cook the rice in, then, after cooking, mix the protein powder with a bit of creamy soy or coconut milk, to add even more creaminess.

    A pinch of salt – I’m a firm believer of adding a bit of salt to anything sweet. It balances and enhances the flavour of everything it touches. There is a good reason why salted caramel is so popular!

    Protein Powder – This is my favourite way to get a high protein sweet meal. It sounds like a cheat, maybe it is. But I have yet to find a better way to add protein, sweetener, and whatever flavour you enjoy in one step to dishes. My Protein is my favourite brand, as it’s super creamy and doesn’t taste artificial. I mostly use the limited edition “Jelly Belly Buttered Popcorn”. Any good vanilla flavour would work too. Though I dread the day when this one reaches its time limit of the limited edition, as I’m utterly in love with it.

    For the Black Forest version I used Gold Standard Whey Chocolate, as I have a ton left from before discovering MyProtein. It’s pretty decent, if less creamy.

    Again, just to be clear: This is in no way sponsored or affiliated. Just what I use. Though if anyone from MyProtein reads this: Please sponsor me?

    The Process

     

    Pressure Cooker/ Instant Pot

    If you have a pressure cooker/instant pot/Sage Fast Slow Pro, this couldn’t be any easier:

    Add your rice and 3.5 cups of your milk of choice and pinch of salt to your cooker. Set to 10 minutes high pressure, then 10min auto release and let it do its thing while you get on with your day.

    Protein Rice Pudding 4 Ways_Process

    After the time is up, mix your chosen protein powder with the remaining half cup of milk or yoghurt until no lumps remain and stir it into your rice pudding. Don’t let it come to a boil after you mixed in the protein, or it might get a bit grainy.
    If you make a bigger portion for several days, I would advocate for adding the protein-milk mix just before eating, as rice pudding has the habit of thickening in the fridge. And if you add too much liquid, the rice might essentially dissolve. If you love that, feel free of course.

    Protein Rice Pudding 4 Ways_Process

    Add your chosen fruits and flavourings, decorate, and top to your heart’s desire and enjoy hot or cold.

    I often prepare a large portion at the start of the week, to have a super quick breakfast/dessert or even dinner (yep, I love sweet dinner! That’s my favourite way to satisfy sweet evening cravings: Make it a healthy dinner!).

    You can have this Protein Rice Pudding straight from the fridge for hot summer days or simply re-heat it in the microwave.

    On Stovetop:

    While I’m plain too lazy to make this on the stovetop, you can absolutely do that too.
    It will take about 20- 30 minutes of patient stirring and very gentle simmering to get creamy rice pudding.

    Tips and Tricks

    • If you have no round corn rice, you can use Basmati. It might not get as creamy though
    • In India, Rice Curd is made by using ready cooked Basmati rice and stirring in “curd”, which is similar to yoghurt, but thinner. So if you are feeling even lazier or just have leftover rice to use up, either stir some plain yoghurt with protein powder into it and top with fruit for a refreshing summer treat. Or heat it up in the microwave, stir in some milk mixed with protein powder and top with whatever your heart desires.
    • A classic Thai version of this would be to boil the rice in coconut milk. To get the best flavour, use the drinking version, not a can.
    • You can make this also with black rice, which would look absolutely stunning, or brown rice for added fibre. For those versions follow the cooking instructions for your particular rice. Time and needed liquid may vary.
    • Want even more protein? Add some chia seeds or hemp hearts and top with more Greek yoghurt. I love the 0% fat version, as I feel the rice has plenty of creaminess already.
    • Need extra indulgence and want this to taste like the classic rice pudding dessert? Temper an egg yolk by adding a bit of warm milk at the end of the cooking process and stir into the rice, warming it through gently, to avoid curdling the egg. Add some butter to take it over the top. May I suggest browned butter if you do?

     

    The 4 Different Versions

     

    All amounts and instructions are given to make 4 portions of the same variation.
    If you’d like to try all 4, as I did in the pictures, simply halve the amounts.

    Except the cherry compote. I would always make the full 2 cups, as I love it so much, I happily eat it over everything or on its own. Plus just boiling half a cup is too much hassle for the output.

    After your rice pudding is cooked mix 2 cups of milk/yoghurt/coconut milk with 4 scoops of your favourite protein powder. Depending on the version you are going for and stir into the rice until it reaches your preferred consistency.

    If you find it too cold after that, feel free to briefly microwave to heat it up, but don’t let it come to a boil again, or your protein might curdle a bit. Which still tastes ok, but doesn’t look as inviting and creamy.

    Cherry or Berry. Or Both.

    Protein Rice Pudding 4 Ways_With Cherry Compote

    Use about 2 cups of fresh or frozen sweet cherries or mixed berries together with 1 tbsp of sugar (brown or white), maybe a little lemon juice or vanilla extract or both, if you like. In a pot on the stove, bring them to a boil, adding about 2-3 tbsp water, to help them release their juices. Mix ½ tbsp cornstarch with 2 tbsp water in a separate container. Once your cherries or berries are hot and bubbling, pour in your cornstarch slurry while stirring. Bring once more to the boil and stir until it thickens. Take off the heat and your compote is ready.

    I used this for both the cherry version and dusted it with a tiny bit of vanilla powder and in the Black Forest version.

    Mix 2 cups of soy milk with a good vanilla protein powder until no clumps remain, Stir into the rice pudding.

    Top with the cherry (or berry) compote and enjoy.

    Rice Curd (-ish) with Protein, Pomegranate, Grapes and Pistachios

    Protein Rice Pudding 4 Ways_ Rice Curd with pomegranate, grapes and pistachios

    If using a fresh pomegranate, cut it in half crosswise. Tuck one half into a small freezer bag. Ideally with a zip and close it, with the open side of the pomegranate pointing down.
    Now get a cooking spoon, Wood with the classic spoon shape works best I found.
    Start smacking the top of the pomegranate until all seeds have tumbled into the bag.
    Discard the empty shell and fish out any pieces of pith that might have fallen out.

    Halve the grapes. Roughly chop the pistachios if using.

    Mix 2 cups of yoghurt (I used 0% fat Greek yoghurt) with 4 scoops of a good vanilla protein powder until no lumps remain. Stir into the cooked rice pudding. Ideally after it has cooled a bit.

    This version is particularly good cold on a hot summer day.

    Mango-Coconut Protein Rice Pudding

    Protein Rice Pudding 4 Ways_Mango Coconut

    Prepare your coconut chips if using.

    Pre-heat your oven to 350°F/175°C and line a baking sheet with parchment paper.

    Mix 1 cup of coconut chips with 1 tbsp maple syrup, a pinch of salt and the grated zest of 1 lime.

    Protein Rice Pudding 4 Ways_Process Coconut chips

    Spead onto the baking sheet and bake for about 10-12 min, stirring halfway, until golden brown.
    Let them cool to crisp up while you prepare the mango. They will keep in an airtight container for about a week (if they last that long, as they are seriously more-ish). You will find reasons to make them again and again as snack or topping for sweets, cake, salad and even Thai soup or curries.

    Protein Rice Pudding 4 Ways_Process Coconut chips

    Peel your mango and chop into bite sized cubes.

    Mix 2 cups of coconut milk (canned or from a tetra pack is both good) with 4 scoops of a good vanilla (or coconut) flavoured protein powder until no lumps remain.
    Stir into the ready cooked rice pudding, top with mango and coconut chips.

    Black Forest Protein Rice Pudding (or chocolate without the cherries)

    Protein Rice Pudding 4 Ways_Black Forest

    Prepare the cherry compote as per instructions for the cherry version. If you feel extra indulgent, add some Kirsch.

    Whisk some cream or coconut cream into soft peaks. If using coconut cream, make sure it’s very cold or it won’t hold its shape. I found cans of coconut whipping cream at a local health food store, but using just the firm layer from a can of cold coconut milk will do just fine.

    Mix 2 cups of soy milk with 4 scoops of chocolate flavoured protein powder and 1 tbsp cocoa until no lumps remain. If you only have vanilla flavoured protein powder use that, but add 2-3 tbsp cocoa, depending on your preference.

    Stir the chocolate protein mix into the cooked rice pudding.

    In pretty glasses, layer some cherry compote, then rice pudding, finishing with more cherry compote and a large spoon or whipped cream or coconut cream.

    Decorate with fresh cherry and chocolate shavings if you like. I simply used a vegetable peeler to create shavings from a piece of dark chocolate.

    How to Store

     

    As mentioned above, I often meal prep a big batch for the week and store it in a lidded container in the fridge. It will keep quite happily for about 3-4 days, depending on the milk you used.
    If you want to mix it up, portion the Protein Rice Pudding into single portion jars and add your favourite toppings, to have an amazing meal to grab and go.

     

    Looking for other Protein Recipes?

    Take a look at these:

    Tiramisu Protein Oats Two Ways

    Sourdough Brownies with Protein

    Protein Banoffee Pie Yoghurt

    Banoffee Protein Mousse Pie

    Now I’d love to hear from you in the comments!

    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please rate, share and/or comment. It helps me a lot!

    Protein Rice Pudding 4 Ways

    Protein Rice Pudding 4 Ways

    Protein Rice Pudding has all the creamy decadence of the popular dessert, but with a healthy dose of protein. I’ve created 4 versions for you to choose from with different add-ins and toppings, so you have a healthy post workout meal ready for you any day. On top of that, if you have an instant pot, this can be ready for you in the time you take a shower. No stirring and standing at the hob required!
    5 from 6 votes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Pressure release 10 minutes
    Total Time 25 minutes
    Course Breakfast, Dessert, Dinner, Snack
    Cuisine American, Fusion
    Servings 4
    Calories 388 kcal

    Equipment

    • Instant pot or pot and hob

    Ingredients
      

    Basic version:

    • 1 cup pudding rice or Arborio
    • 3.5 cups unsweetened almond milk or milk of your choice
    • 2 cups soy milk or any other milk of your choice. Coconut for the Coconut-Mango variation
    • 4 scoops protein powder I used MyProtein Whey Buttered Popcorn. Any good vanilla flavoured powder will work fine. Since this is the main flavour component, please use one you enjoy.
    • 1 pinch salt
    • 2 tsp vanilla extract optional but lovely

    Topping Versions

    Cherry Protein Rice Pudding

    • 2 cups of cherries
    • ½ tbsp cornstarch
    • 1 tbsp sugar
    • 2 cups soy milk and 4 scoops vanilla protein powder as stated in basic version

    Rice Curd-ish with Pomegranate and Grapes

    • 1 Pomegranate seeds only (see post on how to get them out without a mess)
    • 1 cup grapes halved
    • 2 cups 0% fat Greek yoghurt instead of the soy milk in the basic version
    • 4 scoops vanilla protein powder as stated in the basic version
    • ½ cup pistachios roughly chopped

    Mango- Coconut Protein Rice Pudding

    • 1 cup coconut chips
    • 1 tbsp Maple syrup
    • 1 lime grated zest only
    • 1 mango chopped in bite sized cubes
    • 2 cups coconut milk canned or tetra pack
    • 4 scoops vanilla or coconut protein powder as stated in basic version

    Black Forest Protein Rice Pudding

    • 2 cups of cherries
    • ½ tbsp cornstarch
    • 1 tbsp sugar
    • 1 tbsp Kirsch optional
    • 2 cups soy milk
    • 4 scoops chocolate protein powder instead of vanilla as stated in basic version
    • 1 tbsp cocoa
    • ½ cup whipped cream or whipped coconut cream or to taste
    • 1 small piece dark chocolate shaved with vegetable peeler, to decorate

    Instructions
     

    Using a Pressure Cooker/Instant Pot/Sage Fast Slow Pro:

    • In the cooker, combine the rice, 3.5 cups of almond milk (or milk of your choice), and a pinch of salt.
    • Set the cooker to 10 minutes on high pressure, then allow for a 10-minute auto release.
    • While the rice cooks, mix the protein powder with the remaining 2 cups of milk until smooth.
    • After the pressure cooking cycle completes, stir the protein-milk mixture into the rice pudding gently. Avoid boiling after adding protein to prevent graininess.
    • If preparing a larger portion for multiple days, add the protein-milk mix just before serving to avoid over-thickening and potential rice dissolution. 1/2 cup of soy milk +1 scoop of protein powder per portion.
    • Customize with your chosen fruits and flavourings, and top with desired toppings.
    • Serve hot or cold. Refrigerate leftovers for future servings.

    On the Stovetop:

    • In a saucepan, combine the rice, 3.5 cups of almond milk (or milk of your choice), and a pinch of salt.
    • Bring to a gentle simmer over medium heat, stirring occasionally.
    • Simmer for about 20-30 minutes, stirring frequently, until the rice pudding reaches a creamy consistency.
    • Follow steps 3-7 from the pressure cooker instructions to complete the dish.
    • Enjoy your protein-rich rice pudding as a quick breakfast, dessert, or even dinner option! Adjust toppings and flavourings to suit your preferences.

    Cherry Protein Rice Pudding

    • Prepare the cherry compote by simmering cherries, sugar, and a splash of water until hot.
    • Mix cornstarch with water, then add to the cherries, boil and stir to thicken.
    • Mix soy milk and vanilla protein powder and stir into the cooked rice pudding.
    • Serve topped with cherry compote.

    Rice Curd-ish with Pomegranate and Grapes

    • Extract pomegranate seeds. See post on how to get them out without a mess.
    • Halve grapes and chop pistachios.
    • Mix yogurt and vanilla protein powder, then stir into rice pudding.
    • Serve chilled, topped with pomegranate seeds, grapes, and pistachios.

    Mango-CoconutProtein Rice Pudding

    • Mix coconut chips with maple syrup and lime zest, bake on a parchment lined baking sheet at 350°F/175°C for about 10min until golden.
    • Mix coconut milk and protein powder, then stir into rice pudding.
    • Serve topped with mango and coconut chips.

    Black Forest Protein Rice Pudding

    • Prepare the cherry compote by simmering cherries, sugar, and a splash of water until boiling and cherries are hot.
    • Mix cornstarch with 2 tbsp water, then add to the cherries to thicken.
    • Add 1 tbsp Kirsch if desired
    • Mix soy milk with chocolate protein powder and cocoa.
    • Stir into cooked rice pudding.
    • Layer with cherry compote and top with whipped cream.
    • Decorate with chocolate shavings if you like.

    Notes

    The nutrition here is given for the basic Protein Rice pudding. It will vary slightly depending on the toppings, though the protein will remain roughly the same. Slightly more for the curd version due to the greek youghurt, slightly less for the coconut mango version, as the coconut milk has less protein than soy milk.
    How to Store
    As mentioned above, I often meal prep a big batch for the week and store it in a lidded container in the fridge. It will keep quite happily for about 3-5 days, depending on the milk you used.
    If you want to mix it up, portion the Protein Rice Pudding into single portion jars and add your favourite toppings, to have an amazing meal to grab and go.

    Nutrition

    Calories: 388kcalCarbohydrates: 48gProtein: 33gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 399mgPotassium: 297mgFiber: 3gSugar: 5gVitamin A: 544IUVitamin C: 8mgCalcium: 527mgIron: 5mg
    Nutrition Facts
    Protein Rice Pudding 4 Ways
    Amount per Serving
    Calories
    388
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    50
    mg
    17
    %
    Sodium
     
    399
    mg
    17
    %
    Potassium
     
    297
    mg
    8
    %
    Carbohydrates
     
    48
    g
    16
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    33
    g
    66
    %
    Vitamin A
     
    544
    IU
    11
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    527
    mg
    53
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Breakfast, Easy, High Protein, pressure cooker, vegan, Vegetarian, versatile
    Tried this recipe?Let us know how it was!
    Protein Creme Brulee Two Ways

    Protein Creme Brulee Two Ways

    Two slightly different versions of Protein Creme Brulee. Both with lactose free milk or cream. One with Pistachio flavour, one coffee. Both stunning to look at and easy to make. And with a healthy hit of protein. Your way to get it all: Indulgence, low calories and Protein in one delicious dessert.

    The Inspiration

    If you saw the posts for my Strawberry and Banoffee Protein Mousse Pie you might have already guessed that I sometimes have difficulties deciding which of the delicious ideas in my head to create. So, as I did then, I do here: I just make both. Because, hey, why should I have to decide?
    This also gave me the opportunity to test which one works better and have 2 different flavours! I mean what is better than one Crème Brûlée with Protein? 2 of course. Did I mention I’m greedy?

    I’ve been avoiding Crème Brûlée for a while, as I’m lactose intolerant. Though, oddly enough, I can happily have whey protein powder, but get queasy from the vegan stuff. And since I knew my “secret” method of incorporating protein powder into all kinds of sweet recipes results in a custard like consistency, this one was basically unavoidable, with it being…well…custard. With benefits.

    Print recipe wise, I’m giving you one for each of the Protein Crème Brûlées, as I figured not everyone wants to make both at once. Though I found it a lot of fun. 🙂

    The Battle of the Protein Crème Brûlées Ingredients

    The Ingredients

    Together with an Oatly Whipping Cream, I spotted this Creamy Oat Cream at my favourite health foods store and had to try it out! Finally, the solution for all my lactose free cream quests! And it did not disappoint. It acted exactly like cream would in a custard, resulting in super creamy Brûlée. I still used a bit of Oatly Barista, to mix the protein powder in the Brûlée version with the cream, knowing it would create the consistency I was aiming for, but cut calories a tiny bit.

    The version with the cream was made with crushed coffee beans, steeped in the warmed cream for about 30min, while I was preparing everything else.

    For the second version, I wanted to see if I could skip the cream by adding protein powder for custardy consistency and adding back a bit of healthy fats in form of Pistachio Butter, which I got from Bulk a while ago and love. Usually if Pistachio flavour is added, it’s in form of Pistachio cream, which contains added sugar. And since I’m trying to reduce my sugar intake, I wanted to control how much goes into this.
    Instead of cream I used a mix of Oatly Barista for its heat stability and Alpro Soy Protein Milk  for its super creamy texture. If you are looking for alternatives, make sure you don’t use very low-fat ones. You are looking for about 7% fat content here, which is then upped by the Pistachio butter for the creamy texture we want in a Protein Crème Brûlée.

    For sweeteners, this is dessert after all, which we want most certainly sweet and indulgent, I use MyProtein – Buttered Popcorn, one of my all-time favourite flavours, as it’s so versatile and mixes into what a friend described as “Like really good quality, just melted vanilla ice cream”. An obvious choice for Crème Brûlée with Protein, which, due to the fact that is has so few ingredients, each being really good quality is essential. There is nothing to hide behind here.
    The powder adds part of the sweetness, but not all we need. Plus, I like to mix natural sweeteners with other options, as it gives the best flavour while still keeping things fairly low calorie. For the coffee-flavoured mix, I decided brown sugar would be a perfect addition. For Pistachio, honey seemed like the natural choice.You’ll need about 1 tsp white sugar per portion for topping and the classic irresistible Crème Brûlée crust. I’m afraid that can’t be replaced, as we need it for the caramelisation to be perfect.

    Oh and of course egg yolks. The base for any custard worth its name. I had loads left from a Brown Sugar Pavlova experiment I’m still working on.

    A bit of vanilla extract for both versions. I used powdered vanilla for very intense, real vanilla flavour in the coffee version, extract in the Pistachio version. You can use extract in either.

    And as much as I have written here, this makes for a very short list for each of the two.

    Protein Crème Brûlée

    The Process

    This gets even easier.
    Carefully heat the cream (Oatly or just single cream, depending on what you have or are intolerant to) for the coffee version or Oatly Barista for the Pistachio one. Don’t boil. Just gently heat until steaming. Add the crushed coffee beans to the cream. Nothing just yet to the Milk, otherwise you’ll have a scrambled mess. You need the cream and milk at room temperature.

    Add either the Oatly Barista for the coffee version or Alpro Soy Protein for the Pistachio, to a Protein shaker together with a scoop of your favourite (ideally vanilla or similar) protein powder.
    Shake vigorously until super creamy. Swipe the lid with your finger and try it. Finish with a satisfied “Mmmmmh”.
    And for the love of god: If that is not what is happening when you try it, do not go further with this particular protein powder you are using. There are better options that don’t ruin a perfectly good dessert! Use yours up in some smoothie with lots of fruit, to hide the flavour.
    Get a decent one, if you want to use it in things like this, the above mentioned Mousse Pie or Tiramisu Protein Oats or Buttermilk Sourdough Waffles with Protein.
    Just to note it here again: This is not affiliated or sponsored. Just what I found over a year of testing lots of different ones. Unfortunately, I did not find even one vegan powder that was even remotely enjoyable. So, I’m no help in that regard. But Whey is a different topic.

    Preheat your oven to 325F/160C. Put a kettle on for hot water.

    Get your Ramekins. I used 2 fairly high ones for this one for each version and had leftovers for another half form. No greasing needed btw. You’ll spoon the creme out anyway. If you use smaller ramekins, it’ll probably make about 4 of the more classic size ramekins. Find an ovenproof dish that will hold all ramekins and water reaching up about half around them. Make sure it can deal with drastic temperature fluctuations, as you will pour boiling water around the ramekins, before adding everything to the oven.

    Once the warmed cream had it’s 30 minutes to soak up all the coffee flavour and is at room temperature, strain it through a sieve into the protein shaker. Add the remaining ingredients and shake again until smooth. Not too much though, you don’t want a fluffy mix. Just everything creamy and lovely.

    Do the same minus the straining for the Pistachio version.

    Now add your ramekins to the ovenproof dish, carefully pour in the custard mix, dividing it equally between all of them. Once that is done, pour your now boiling water carefully around them, so it comes up about halfway on the side of the ramekins. Use oven gloves to carefully transfer to the oven.
    The baking time depends on both your oven and ramekin size. For my large ones it was about 25 minutes. But it could even have done with a few minutes shorter. Unfortunately my oven is very uneven in heating, so the front ones were a bit behind in firming up. Turn your dish around in the oven about halfway through the baking time, if your oven, like most, bakes unevenly.

    To test if they are done, tap very gently on the crème closer to the rim. The top should feel slightly firm, but everything should still wobble a bit. Once done, take them out and let them cool. Once at room temperature, let them cool further in the fridge.

    When they are cool and you are ready to serve, sprinkle with the white sugar. This needs white, as brown will burn too quickly due to the molasses content. A thin layer, shake them a bit, to distribute, tip out any loose sugar into the next as you go. This will guarantee you a thin, even disk of crispy caramel.

    Now you need either a kitchen torch or pre-heat the broiler of your oven, to quickly caramelise the sugar. If using the oven, keep a close eye on it, as it can go from perfect to burned very quickly. I like my caramel fairly dark, for the flavour contrast of slightly bitter to sweet and creamy, but take yours to your preferred level.
    Once caramelised, leave to cool for a few minutes, so it can form that perfect caramel disk we live for.

    Protein Crème Brûlée Oat Cream Coffee

    And it’s time to dig in. The best moment for any Crème Brûlée:  Cracking the caramel layer with a decisive tap of your spoon, revealing the creamy, yet firmed up custard below. Thinking that this was actually a very easy dessert to make, and you will certainly do it again.

    If you made both versions: Compare. My experiment had no clear winner. They were both creamy and delicious. If I hadn’t added different flavours, I wouldn’t have been able to tell which was which. But of course, in the Pistachio version the butter added the missing fat content you have from the cream in the coffee version. So, my plan worked better than expected.
    Calorie wise, the Pistachio version is slightly lower and has a lot of healthy fats, which might appeal to the health conscious among us. Both come with about 10g protein per portion, which is fantastic for a dessert with just around 200cal.

    Protein Crème Brûlée Plant Milk Pistachio

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share. It helps me a lot. 🙂

    Protein Crème Brûlée Oat Cream Coffee

    Protein Crème Brûlée Coffee Oat Cream

    Two slightly different versions of Crème Brûlée with Protein. Both with lactose free milk or cream. One with Pistachio flavour, one coffee. Both delicious and easy to make. And with a healthy hit of protein. Your way to get it all: Indulgence and Protein in one delicious dessert.
    5 from 17 votes
    Prep Time 15 minutes
    Cook Time 25 minutes
    Infusion time 30 minutes
    Total Time 1 hour 10 minutes
    Course Dessert
    Cuisine French
    Servings 4
    Calories 230 kcal

    Ingredients
      

    • 1 cup Oatly Creamy Oat Cream https://www.oatly.com/stuff-we-make/cooking/creamy-oat-250ml
    • 1/3 cup Oatly Barista https://www.oatly.com/stuff-we-make/oat-drink/oat-drink-barista-edition-1l
    • 25 g coffee beans crushed
    • 4 egg yolks
    • 2 tbsp brown sugar
    • 1 scoop protein powder ideally vanilla or similar
    • 1/8 tsp pure vanilla powder substitute with 1 tsp vanilla extract or scraped seeds from ½ vanilla pod

    Instructions
     

    • Gently heat the Oatly Creamy Oat Cream in a saucepan until steaming. Do not boil.
    • Add the crushed coffee beans to the cream and let it steep for about 30 minutes. Strain the cream through a sieve the protein shaker after the infusion period.
    • In your protein shaker, combine the Oatly Barista, protein powder, and egg yolks. Shake well to mix.
    • Add the strained coffee-infused cream to the protein mixture. Also, add the brown sugar and vanilla powder (or vanilla extract). Shake the mixture until creamy and well combined.
    • Preheat your oven to 325°F (160°C).
    • Place your ramekins in an ovenproof dish. The dish should be able to hold the ramekins and enough water to come up about halfway around them.
    • Carefully pour the custard mixture into the ramekins, dividing it equally.
    • Boil water and pour it gently around the ramekins to create a water bath.
    • Transfer the dish to the preheated oven and bake for about 25 minutes. Rotate the dish halfway through baking if your oven bakes unevenly.
    • The custard is done when the top feels slightly firm but still wobbles a bit.
    • Remove the ramekins from the oven and let them cool to room temperature. Then refrigerate them until fully chilled.
    • When ready to serve, sprinkle a thin, even layer of white sugar over the chilled custards.
    • Use a kitchen torch to caramelize the sugar on top. Move the torch in a circular motion to evenly brown the sugar until it forms a crisp caramelized layer.
    • Alternatively, preheat your oven's broiler and place the ramekins under the broiler for a short time until the sugar caramelizes. Keep a close eye on it to prevent burning.
    • Allow the caramelized sugar to cool and harden for a few minutes before serving.

    Notes

    The Crème Brûlée has to be chilled before adding the caramel crust, so this is perfect for meal prep or guests, as you simply take it out of the fridge, add sugar, create some spectacle for your guests by caramelising the top with a kitchen torch and have them enjoy the crunchy topping minutes later.
    Total Estimated Nutrition per Portion Coffee Flavour:
    Calories: Approximately 220-240
    Fat: Approximately 14-16 grams
    Protein: Approximately 8-10 grams
    Carbohydrates: Approximately 14-16 grams
    Fiber: Approximately 0-1 grams
    Sugar: Approximately 12-14 grams

    Nutrition

    Calories: 230kcal
    Nutrition Facts
    Protein Crème Brûlée Coffee Oat Cream
    Amount per Serving
    Calories
    230
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Easy, For Guests, High Protein, Low Calorie
    Tried this recipe?Let us know how it was!
    Protein Crème Brûlée Plant Milk Pistachio

    Protein Crème Brûlée Plant Milk Pistachio

    Two slightly different versions of Crème Brûlée with Protein. Both with lactose free milk or cream. One with Pistachio flavour, one coffee. Both delicious and easy to make. And with a healthy hit of protein. Your way to get it all: Indulgence and Protein in one delicious dessert. This is the Pistachio version.
    5 from 4 votes
    Prep Time 15 minutes
    Cook Time 25 minutes
    Milk cooling time 30 minutes
    Total Time 1 hour 10 minutes
    Course Dessert
    Cuisine French
    Servings 4
    Calories 190 kcal

    Ingredients
      

    • 0.55 cup Alpro Soy Protein drink or similar plant-based milk with high fat content
    • 0.55 cup Oatly Barista or similar heat-stable, high-fat plant-based milk
    • 1 tbsp pistachio butter
    • 4 egg yolks
    • 1.5 tbsp honey
    • 1 scoop vanilla or similar protein powder
    • 1 tsp vanilla extract
    • White sugar for caramelizing

    Instructions
     

    • Gently heat the Oatly Barista over medium heat until it steams but doesn’t boil.
    • In a protein shaker, combine the Alpro Soy Protein drink, protein powder, pistachio butter, egg yolks, honey, and vanilla extract. Shake well to mix. Once at room temperature, add the Oatly Barista and shake again.
    • Preheat your oven to 325°F (160°C).
    • Place your ramekins in an ovenproof dish that can hold the ramekins and enough water to come up about halfway around them.
    • Carefully pour the pistachio-flavoured custard mixture into the ramekins, dividing it equally.
    • Boil water and pour it gently around the ramekins to create a water bath.
    • Transfer the dish to the preheated oven and bake for about 25 minutes. Rotate the dish halfway through baking if needed.
    • The custard is done when the top is slightly firm but still wobbly.
    • Remove the ramekins from the oven and let them cool to room temperature. Then refrigerate them until fully chilled.
    • When ready to serve, sprinkle a thin, even layer of white sugar over the chilled custards.
    • Use a kitchen torch to caramelize the sugar on top until it forms a crisp caramelized layer.
    • Alternatively, you can use the broiler method as described in the Coffee flavoured Creme Brûlée recipe.
    • Allow the caramelized sugar to cool and harden for a few minutes before serving.

    Notes

    Note:
    These keep well for up to 3 days in the fridge. But don’t top them with sugar until right before serving, as it will melt again over time. Perfect to create a spectacle for your guests by caramelizing the sugar with a kitchen torch.
    Total Estimated Nutrition per Portion Pistachio flavour:
    Calories: Approximately 180-200
    Fat: Approximately 10-12 grams
    Protein: Approximately 9-11 grams
    Carbohydrates: Approximately 14-16 grams
    Fiber: Approximately 0-1 grams
    Sugar: Approximately 11-13 grams

    Nutrition

    Calories: 190kcal
    Nutrition Facts
    Protein Crème Brûlée Plant Milk Pistachio
    Amount per Serving
    Calories
    190
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Easy, For Guests, Healthy, High Protein, Low Calorie
    Tried this recipe?Let us know how it was!
    Black Garlic Aioli

    Black Garlic Aioli

    This Black Garlic Aioli has sweetness and complexity, a profile reminding of complex sauces and condiments you get with meat or bread in a really good restaurant. Yet it’s super quick to make once you have the black garlic. Even more so if you have a stick blender.

    Why You Want to Make This

    I’m sure you all know Aioli and, since you clicked on this post either heard of Black Garlic, have it at home or are simply intrigued.
    I do love Aioli in all versions and will soon have a post coming up with multiple of them. It is and remains my favourite condiment. This Black Garlic Aioli takes it to a whole new level. It adds the sweetness and umami flavours of black garlic, reminding me of dried fruit, liquorice and balsamic vinegar with caramelised notes.

    It goes fantastically with with pretty much anything you’d use Aioli for, but is a triumph on burgers or steak. I do love dipping sweet potato fries into it as well, or use it on an amazing leftover chicken sandwich.

    And the best thing? Once you have black garlic, it takes just 5 minutes to make and is so much better than any shop bought Aioli. Not that you’d find Black garlic Aioli in shops. Yet.

    How to make Black Garlic?

    I had made black garlic over the last 40 days, by simply keeping it, each bulb wrapped in first cling film then aluminium foil, in a rice cooker, set to warm. Keep it in a well aired room (in my case the utility room with an open window), so the intense garlic smell over the first week or so can escape. Or just embrace it. We all love garlic after all, don’t we?
    Check this post for detailed instructions on how to make it.

    Black Garlic

    Black Garlic makes pretty much everything better with its intense umami-sweet-fruity, slightly liquorice flavour, so it lends itself fantastic for one of my favourite condiments, which is aioli.
    I have since used it in my Black Garlic Cashew Ranch Dressing, the Black Garlic Mushroom Salad. Do try that one! The combination of Berries and Mushrooms may sound odd, but works wonderfully due to the sweet element of the Black Garlic pulling it together. Black Garlic Chicken anyone? Or Black Garlic Butter?

    The Ingredients

    Black Garlic, of course. I’ve used anything between 6 and 10 cloves, depending on how strong you want the flavour to be. For, say a platter of crudites I’d use less, for Burger or Steak, where it has to stand up against strong smoke and meat flavours, use more.

    Fresh Garlic – I feel, while you could leave it out, it adds harmonious balance and the distinct Aioli flavour in the background, while it supports the Black garlic to really shine.

    Since the black garlic is very sweet, balsamic vinegar complements it perfectly with its fruity notes. I felt it needed a more acidic counterpoint, to lift it, hence the addition of lemon zest and juice.

    While the herbs are optional, I urge you to try fresh dill, as it’s very fresh version of anise flavour goes perfect with the liquorice notes of black garlic and takes this to a whole different level. The parsley adds minerality, to balance both sweetness and umami. You could use dried, but personal I always miss the freshness when I do.

    For oil you could use ¼ cup of a very mild olive oil instead of part of the neutral oil (I’m using Grapeseed oil), but don’t replace it all with olive oil, as it tends to get bitter when used for mayonnaise.
    And a fresh egg of course. This emulsifies the Aioli together with the mustard.

    Liquid Smoke – This one is optional. I used it mainly for my Black Garlic Aioli Burger, but it would be fantastic with anything grilled, as it emphasizes the BBQ notes.

    Black Garlic Aioli_Ingredients

    The Process

    I’m using a stick blender since about 30 years and literally the same one since all this time. I have a very old version of the ESGE Magic Wand (Not Hitachi mind you…just in case your mind wandered…), which still works fabulously. But this method should work with any stick blender, as the secret is how the oil is incorporated.

    Black Garlic Aioli_Process
    Using a slim jar or container that just fits the stick blenders head with very little room to spare on the sides, you add your egg, mustard and lemon juice at the bottom, then top it with all of the oil. Gently lower your blender head, equipped with the whisking disc, all the way down, so it covers the egg. Switch it on at full speed and do not move it for a few seconds. You will see mayonnaise forming right away at the bottom. Keep it still until the white mass doesn’t expand upwards further, then gently tip your blender into a diagonal, and very slowly move it upwards.

    Black Garlic Aioli_Process
    This method will do the same as you would do by hand: Incorporate the oil in a thin stream, by creating a vortex that pulls it slowly into the egg, emulsifying it in the process. The trick lies in the waiting time before moving the blender, to give it enough time to pull in the oil until it reaches no more. Once you’ve pulled it all the way up, most of the oil will be incorporated and you will have a firm and very stable mayonnaise.

    Black Garlic Aioli_Process

    Mash your garlic and black garlic or chop it, chop your herbs roughly and add all of them with some salt and pepper to your mayonnaise. Blend again with the pureeing attachment, to create a smooth and delicious Black garlic Aioli.

    Black Garlic Aioli

    How to use it?

    Now this is not low calorie by any means, but due to its intense flavour, very little goes a long way.
    You can of course vary the black garlic vs raw garlic content, to fit your taste.

    The uses of this Black Garlic Aioli are endless. Starting from an addictive dip for a crudité platter over a condiment for grilled steak or roast chicken to elaborate sandwiches that embrace its depth by adding, say gruyere, maybe serrano ham, some crunchy lettuce, and tomatoes or, if you’d like a veggie option, use sliced grilled vegetables instead. It goes particularly well with fried mushrooms. Or of course my all-time favourite: fresh sourdough bread, just dipped into it.

    Black Garlic Aioli

    For a very different interpretation of “Black Garlic” check out my Black Garlic Pork Ramen. It uses literally burnt garlic, I kid you not. And it’s fabulous.

    For more amazing Black Garlic Recipes check these:

    Sumac Roasted Cauliflower Steaks with Black Garlic Mushroom Sauce

    Black Garlic Butter with Lemon

    Burger with Black Garlic Aioli

    Black Garlic Cashew Ranch Dressing

    Black Garlic Brine for Chicken

    Black Garlic Roast Chicken Summer Salad

    Black Garlic Sourdough Bread with Chocolate

    Mushroom Spinach Pasta Bake with Black Garlic

    Black Garlic Mushroom Salad with Berries and Blue Cheese

    Sourdough Oatmeal White Chocolate Chip Cookies with Black Garlic

    Now I’d love to hear from you in the comments!
    Have you tried this? Did you enjoy it?
    What other recipes would you like to see?

    If you enjoyed this recipe, please share. It helps me a lot.

    Black Garlic Aioli

    Black Garlic Aioli

    Black Garlic makes pretty much everything better with its intense umami-sweet-fruity, slightly liquorice flavour, so it lends itself fantastic for one of my favourite condiments, which is aioli. It adds sweetness and complexity, a profile reminding of complex sauces and condiments you get with meat or bread in a really good restaurant. Yet it’s super quick to make once you have the black garlic. Even more so if you have a stick blender.
    5 from 1 vote
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Appetizer
    Cuisine Mediterranean
    Servings 10
    Calories 170 kcal

    Ingredients
      

    • 1 egg or 2 yolks
    • ¾ cup neutral oil such as grapeseed
    • 1 tbsp balsamic vinegar
    • 1 tbsp lemon juice
    • Grated zest of 1 lemon
    • ½ tsp Dijon mustard
    • 4 black garlic cloves mashed with a fork.
    • 1 fresh garlic clove minced.
    • ½ tsp kosher salt or more to taste
    • Optional add-ins:
    • 1 tbsp chopped dill or tarragon
    • 1 tbsp chopped parsley
    • 1 tsp liquid smoke

    Instructions
     

    • If using a stick blender:
      Add Egg, then mustard, balsamic vinegar, lemon juice and zest and liquid smoke if using, to a tall, slim container or jar, that just fits the head of your stick blender, with only a few millimeters on the side.
      Top with the oil.
      Lower your stick blender very staight into the mix, so it covers the egg. Switch it on and do not move it for several seconds, until mayonnaise has formed around it, came up a bit on the side and isn't moving further.
      Gently tip the blender and pull up slowly, until all the oild is incorporated and you have a firm and stable mayonnaise.
      Add the mashed or finely chopped fresh and black garlic and the chopped herbs, season with salt and pepper and blend again. Taste and season to your liking.
    • If using a blenderor food processor: combine the egg (or yolks), balsamic vinegar, lemon juice, lemon zest, Dijon mustard, black garlic cloves, fresh garlic clove, liquid smoke if using, and kosher salt and pepper.
    • Process the mixture on low speed until the ingredients are well combined.
    • While the blender or food processor is running, slowly drizzle in the neutral oil. This should be done gradually to ensure the oil emulsifies with the other ingredients and creates a creamy aioli.
    • Continue blending until the mixture thickens and reaches a mayonnaise-like consistency.
    • Taste the aioli and adjust the seasoning by adding more salt if desired.
    • If using, stir in the chopped dill or tarragon and parsley for additional flavours.
    • Transfer the black garlic aioli to a jar or airtight container and refrigerate for at least 1 hour before serving to allow the flavours to meld together.

    Notes

    Tipp:
    Alternatively use a high-speed stick blender equipped with a whipping disk, a high, narrow cup as shown in my pictures, add the liquid ingredients first, put the blender in, switch on high, don’t move for a few seconds, until you see the white mayonnaise forming, then tip it to a diagonal slightly and slowly pull it up. Move up and down until it’s perfectly emulsified.
    Switch off blender, equip with a pureeing attachment, add the garlic, lemon zest, and, if using, herbs puree until well incorporated.
    This is how I’m making any mayonnaise for many years now and it only failed me once, when I was using very cheap and strange eggs, that seemed to have no binding capacity.
    If it feels too liquid, you can add another egg and repeat the process and you should have a very firm consistency. Be mindful though, as it tends to firm up in the fridge anyway, so you will likely not need it.
    Just as a note: In my pictures I had replaced ¼ cup of the grapeseed oil with a fruity olive oil. I liked the hint of bitterness it added to the otherwise very sweet flavour profile, but it depends very much on your taste and the type of olive oil you have. Handle with care, as it can get quickly overwhelming, which is why I decided to only mention neutral oil in this recipe.
    Serve the black garlic aioli as a dipping sauce, spread, or condiment with your favourite dishes.

    Nutrition

    Calories: 170kcal
    Nutrition Facts
    Black Garlic Aioli
    Amount per Serving
    Calories
    170
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Black Garlic, Easy, For Guests
    Tried this recipe?Let us know how it was!