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.
    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.
    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?

    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.

    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.
    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!