Mock Vanilla “Custard”
Sorry to disappoint guys, but there won’t be a recipe today…
Instead, I’ll give you something much better! Something good that doesn’t even need a recipe!
You know that vanilla custard that I use all the time, on pancakes, bakes, and even oatmeal?
Well, we will be making some of that! 😀
That custard, so to speak, is nothing more than vanilla flavored whey protein powder mixed in with 0% fat plain Greek yogurt. It may not sound too yummy just like that, but trust me, it is divine.
What’s best is it comes together in no time! All you have to do is mix the 2 ingredients together. You don’t even need to measure, really.
The ratio that I usually go for is 2 tbsp whey protein powder to ¼ cup plain yogurt, but I did go as high as 4 tbsp protein powder (that’s a full scoop) to ¼ cup plain yogurt, with great results!
I suspect there was still room for even more powder, but then I’d have been looking at at a very firm custard.
When you first make this custard, you’ll probably think that there is no way it will ever come together, that there is way too much powder… but trust me, it eventually does happen.
The protein powder sort of liquifies and blends beautifully with the yogurt…
One word of advice, though: give yourself some room; use a large mixing bowl!
See? It does come toghether.
But then you get LUMPS!
Tons of ugly, unappetizing lumps.
And you start thinking there’s no way in hell I’m gonna put that in your mouth. That Healthy Foodie must be plain out of her mind if she thinks I’m gonna eat that…
At that point, I wouldn’t blame you for thinking that! The custard does look gross.
But give it time… just let it rest.
Do something else for a couple of minutes, say 3 or 4. Don’t even look at your custard, forget that it’s there.
Magic is happening!
When you return, give it a quick stir… all the lumps are gone and you are left with this silky smooth, decadent looking, healthy vanilla pudding, ready to eat as is or to garnish your favorite recipes.
It’s so good, you could very well enjoy it just plain out of the bowl, like you would vanilla pudding!
Now, of course, the custard on its own makes a great, quick and easy snack, but you could also try it with your favorite fruits and nuts, or use it to garnish just about any sweet dish, like I do.
Oh, the possibilities! You could even do granola, just like that…
Oooooh, my favorite! (yeah, I know, I have too many favorites…)
Right… I still owe you a recipe for that one, don’t I?
Don’t worry, I shan’t make you wait much longer! 😉
14 Comments on “Mock Vanilla “Custard””
Wow that looks amazing. I’m really curious to try that, but I need to find a good tasting powder that I like though. I didn’t notice if you mentioned, what kind do you use?
Thanks Heidi… There are so many different kinds of protein powders on the market, it’s kinda hard to choose, I find.
I use whey isolate protein, and I use the brand that they carry at Costco (sorry, can’t remember the name…), for it costs a fraction of the price, and it’s got exactly what I’m looking for in a protein powder: high protein, low everything else… I have to admit that my wallet dictated my initial choice and I was lucky enough to like both the taste and the specs of said powder, so I stuck with it.
I usually buy 2 containers, though, one plain and one vanilla, and I mix them together, otherwise, I find the full power vanilla to be too sweet for my taste. 😉
Hope this helps! 😀
This looks delicious. And my question is probably sacrilege, but can you tell me how to best sweeten this? 🙂
This doesn’t need any sweetening, Paula. The vanilla flavored protein powder adds all the necessary sweetness! 😉 I even cut mine half and half with plain because otherwise, I find it too sweet… but that’s my personal taste! 😉
LOVE this stuff! You have me hooked 🙂 I’ve made it multiple times and eaten it plain as well as a topping or spread to baked goods, oatmeal and breakfast bakes 🙂 This “custard” is SOOOOOO amazing!
Custard is solid. This is a pudding. I’ve made CUSTARD with the protein powder and egg substitute and it was a perfect custard.
I have an even better method.
Instead of mixing protein powder in with the yoghurt, I make my own yoghurt with protein powder in it already + vanilla flavour/sweetener. I only buy natural whey protein, as it is better value for money and you get far more protein per $.
All you need is an investment into a yogurt maker (I’m not sure how much they are, maybe $20 at most)
I don’t even use the yoghurt sachets, instead I buy a clean culture of yoghurt, sterilise my spoon with heat, and transfer 2-3 tablespoons of yogurt to my yoghurt making container.
At one point I considered buying a bunsen burner and connecting it to a gas bottle however that was not necessary as lactose fermenters are generally natural digestive flora rather than airborne contaminants.
Anyway, back to the point. I simply add extra powder milk to compensate for not using the sachet, I usually use about 1.5 cups of powder milk/L plus 200 grams of protein (80% protein powder means you need 250g of powder.
Since the bacteria in the yoghurt is a lactose fermenter, almost all the lactose will be consumed producing lactic acid that in turn gives yoghurt it’s tangy flavour.
All lactose in the protein supplement will also be consumed.
The overall protein content of this yoghurt will be around the 22% mark, with the rest mostly being water and lactic acid, dependent on time of incubation.
With this method, you know what is going into your yoghurt. Also, if you make a mistake and don’t use very clean equipment you will know when the yoghurt is finished.
We have been doing yogurt in Armenia for thousands of years. all my family makes homemade yogurt at home. You don’t need to sterilize anything when making a yogurt. for example, if you mix kefir or yogurt into room temperature, unsterilized milk it will turn into Kefir.
For yogurt just boil the milk for 5 minutes, transfer into a glass or clay, ceramic container, let it cool to 120 degrees F then add any organic yougurt that you like ( that is your culture) by mixing a cup of 120 F milk with 3-4 TBSP of yogurt until smooth and by adding it into your glass container with milk. cover it and wrap it with a blanket or big towel for 10 hours. remove the blanket and place the yogurt in the fridge. enjoy it after 1 day in the fridge. I usually strain mine by placing 2 sheets of paper towel folded. let the ends of the paper towel hang out and place the glass container with yogurt in a larger dish to catch the strained liquid. You can keep strained yogurt longer in the fridge ( 2-3 weeks). It was a natural way of preserving dairy products by fermenting and removing moisture. A yogurt maker is nothing more than a warm timed container. A tip: if you add the culture into warmer milk it will turn into curd and will be more sour and cooler milk it will be close to greek yogurt taste.
What a fabulous idea! I will be trying this as soon as we get home from our trip. It seems to me that it would work well with chocolate protein powder, too. I’ve done other things where I’ve mixed in whey protein powder, and it’s amazing how it liquifies. It’s a fun ingredient to work with. Thank you for a great snack idea!
Tried this for the First time today, I used Whey Isolate Protein… Unflavored & Unsweetened, Plain GREEK Yogurt, a drop of Vanilla Extract and a little Monk Fruit sweetener. The “Lumps” disappeared Quickly, Flavor is not bad, I’m just not liking the Chalky-feel I get in my mouth from the Protein Powder.
That chalky feel would be due to the brand of protein powder you are using, Kat. Unfortunately, unflavored and unsweetened doesn’t mean that they haven’t added a whole bunch of other stuff to it… Check the ingredients label carefully.
I figured that, but 99.7% of the time I put Protein Powder IN something that it is never noticed in so it’s not a big deal. Although I am not a complete Health Nut/Fanatic I do read my Labels very carefully.
Hey! I’m British, so we eat warm custard too. And our custard is like a pudding, you can drizzle it on cakes. (I’m thinking of this on a black bean chocolate lava cake I make)
Think you could warm this a bit? Or would the yogurt curdle?
This is awesome, btw. Love your site!
I’m not sure that warming would be a good idea. If you attempt it, make sure that you do so over very low heat!