Protein Custard
Ingredients
2 cups milk of choice
½ cup brown sugar
Pinch of salt
1 scoop Prodough Vanilla Whey
tbsp cornstarch
3 large egg yolks
1 tsp vanilla extract
In a large saucepan over medium low heat, add the milk, ¼ cup of brown sugar, and a pinch of salt. Bring the mixture to a low simmer.
In a separate bowl, combine the cornstarch and remaining ¼ cup of brown sugar. Whisk in the egg yolks until the sugar has dissolved.
Once the milk is simmering, pour ⅓ of the milk into egg mixture while whisking continuously. Return the egg and milk mixture to the pan. Add the whey, and whisk vigorously until the whey is completely incorporated.
Stir continuously with a silicone spatula, ensuring nothing sticks to the bottom of the pan. Continue cooking until the pudding is thick and creamy, and the mixture is boiling with large bubbles forming in the center of the pan. Remove from the heat, and stir in the vanilla extract.
Distribute into heat-proof serving glasses, and chill for 2 hours. Serve as is or with fresh fruit.