Crème Brûlée Protein Pudding

Smooth, creamy and softly set, this lactose-free protein pudding combines warm vanilla with a delicate caramel flavour. It delivers the indulgent character of crème brûlée without heavy cream, egg yolks or a burnt-sugar crust.

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Chilling Time: 3–4 hours
Servings: 2

Nutritional Information

Total Recipe:
Calories: 294 kcal
Protein: 40 g
Fat: 0.8 g
Carbohydrates: 30.7 g

Per Serving:
Calories: 147 kcal
Protein: 20 g
Fat: 0.4 g
Carbohydrates: 15.4 g

Ingredients

• 400 ml fat-free lactose-free milk
• 32 g lactose-free vanilla whey isolate
• 10 g cornflour
• Sweetener, according to taste
• 1 tsp vanilla extract
• ½ tsp caramel flavouring
• A small pinch of salt

Method

1. Pour 100 ml of the measured milk into a bowl. Add the cornflour and whisk until completely smooth and free from lumps.
2. Pour the remaining 300 ml milk into a heavy-bottomed saucepan. Add the sweetener and salt.
3. Heat over medium-low heat until the milk is hot but not boiling.
4. Whisk the cornflour mixture again, then gradually pour it into the hot milk while stirring continuously.
5. Cook over low heat for 2–3 minutes, stirring constantly, until the mixture lightly thickens and coats the back of a spoon.
6. Remove the saucepan from the heat and allow the mixture to cool for 5–7 minutes. It should remain warm but should no longer be steaming.
7. Place the whey isolate in a separate bowl. Add a few spoonfuls of the warm pudding and whisk until completely smooth.
8. Gradually whisk the protein mixture back into the saucepan. Add the vanilla extract and caramel flavouring. Do not return the pudding to the heat.
9. Blend briefly on low speed with a hand blender, then pass the mixture through a fine sieve for a silky, non-grainy finish.
10. Divide equally between two serving glasses or bowls.
11. Cover the surface directly with food-safe wrap to prevent a skin from forming.
12. Refrigerate for 3–4 hours, or until completely chilled and softly set.

Ipshita’s Note

The whey must be added only after the cooked milk mixture has cooled slightly. Boiling the pudding after adding the protein can make it grainy. Briefly blending and then straining it creates the smooth, silky finish that makes this pudding special.

Tips

• Use whey isolate specifically labelled lactose-free.
• Keep the heat low and stir continuously while thickening the milk.
• The pudding will remain relatively soft while warm and will thicken further as it chills.
• Adjust the sweetener after considering the sweetness already present in the vanilla whey isolate.
• Keep refrigerated and consume within two days.

Nutrition is calculated using fat-free lactose-free milk containing 34 kcal and 3.6 g protein per 100 ml, and whey isolate providing approximately 120 kcal and 25.6 g protein per 32 g.