My grandmother gave me, or rather, she saw me desirously eyeing and then she gave me, one of her plastic jello molds. Isn’t it fun-looking? It makes flans look well guarded, fortified and grrrr (until you cut inside them and BOOM! -> creaminess). This Chocolate Coconut Whey Protein Flans can obviously be made in a regular pudding bowls though. In fact, out of the three puddings I made, two resided in regular ol’ ramekins (I would include a picture of them too but alas, they’re no longer with us). Bueno, the recipe: it’s super easy and requires three simple ingredients: whey, milk, and powdered gelatin (or gelatinE if we wish to follow British spelling conventions).
1.5 cups milk (I used chocolate coconut milk but you can obviously use any milk you like)
2 scoops unflavored whey (I used natural unflavored Promax but, again, you can use any whey you like – flavored or not)
1 sachet gelatin pow (with each sachet ~ 11g)
1. Heat up the milk in a pan and when it gets hot but not hot enough that you can’t stick your (clean) finger in there, take it out.
2. In a big mixing bowl, have your gelatine and whey ready for the milk.
3. Pour the milk into the gelatin and whey and whisk aggressively for a good 3-4 minutes, just to ensure you don’t get any lumps in there.
4. Then, you’re done. Stick the mix in bowls or whatever and, in a few hours time, there you have it: whey protein flan!
Macros per Serving (out of 3):
12g carbo (8g sugars/0.6g fiber)
2g fat (1.8g sat)
The above mix yielded three servings of delicious creamy chocolatey yumminesss that must be tried to be fully understood in all of its deliciousness.
Remember that the carbs and sugars can always be severely brought down by subbing my chocolate milk (which contained some sugar) with regular old coconut milk or cow’s or a nut’s milk (i.a. almond or hazelnut milk.)