Creamy Vanilla Custard Protein Pots

Ingredients

• 250 ml skimmed milk
• 120 g plain greek yogurt 0-2% fat
• 40 g whey protein powder vanilla
• 1 piece whole egg — lightly beaten
• 10 g honey optional
• 6 g cornstarch
• 3 g vanilla extract
• 0.5 g ground cinnamon optional

Instructions

1. In a small saucepan off the heat, whisk together the cornstarch and whey protein powder until no lumps remain.
2. Gradually add the milk while whisking, then whisk in the beaten egg, honey (if using), vanilla extract, and a pinch of cinnamon if desired.
3. Place the saucepan over low to medium-low heat and cook, stirring constantly with a whisk or spatula, for 8-12 minutes until the mixture gently thickens to a pourable custard; do not let it boil vigorously to avoid curdling.
4. Remove from the heat, let cool for 3-4 minutes, then whisk in the Greek yogurt until completely smooth.
5. Pour the custard into two small jars or ramekins, allow to cool to room temperature, then cover and refrigerate for at least 1 hour until chilled and set.
6. Before serving, stir gently if a skin has formed; eat slowly with a small spoon, or thin with a splash of milk if you prefer a sippable texture.