High-Protein Vanilla Milk Custard

Instructions

1. The Cold Mix: In a medium saucepan (off the heat), whisk together the milk and cornstarch until the starch is completely dissolved. Crucial: Do not add protein powder to boiling liquid, or it will clump and ruin that smooth texture!

2. The Slurry: Whisk in your protein powder, salt, and sweetener until the mixture is smooth.

3. The Thickening: Place the pan over medium-low heat. Stir constantly with a whisk or silicone spatula. As the mixture heats up, the cornstarch will begin to gelatinize.

4. The Simmer: Once it starts to thicken and just begins to bubble, turn the heat to low and stir for 1 more minute. It should coat the back of a spoon thickly.

5. The Set: Pour the mixture into a glass bowl (like the one in your photo). Let it cool at room temperature for 15 minutes, then cover with plastic wrap—press the wrap directly onto the surface of the custard to prevent a “skin” from forming.

6. Chill: Refrigerate for at least 3–4 hours (overnight is best) until completely firm.

💡 Pro-Tips for the Perfect Texture

• Casein vs. Whey: If you use a Casein or a Blend, the custard will be much thicker and creamier. If using Whey, ensure you don’t boil it too hard, or it may become slightly grainy.

• Silky Finish: For an ultra-professional finish, pour the hot mixture through a fine-mesh strainer into your bowl to catch any tiny unmixed protein or starch bits.