Vanilla and Chocolate Protein Pastry Cream

Ingredients

• Egg Yolk1 count (15 g)
• Milk1/2 cup (120 ml)
• Cornstarch1 tablespoon (10 g)
• Protein Powder1 scoop (30 g)
• Cocoa Powder1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you can use two different flavored proteins of one flavor.

2. 2

   Step 2

   In a small pot, add the egg yolk together with the cornstarch and mix with a whisk until combined.

3. 3

   Step 3

   Pour the milk and mix again. Bring to medium-high heat and stir constantly with the whisk.

4. 4

   Step 4

   Once it starts to boil, continue stirring until thickened. Turn off. This will take about a minute.

5. 5

   Step 5

   Add the protein into the mixture and stir well.

6. 6

   Step 6

   Divide the mixture in half, add the cocoa powder into one of the two mixtures and stir until incorporated.

7. 7

   Step 7

   Place both mixtures in a glass.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vanilla and Chocolate Protein Pastry Cream can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.