Hi, friends! Plain Greek yogurt and vanilla whey give these small custards a different base from condensed-milk flan. There are just two portions, so they are easy to serve after chilling. Use the gram amounts for yogurt and whey; cups and scoops vary by brand.
- Prep
- 15 minutes
- Cook or chill
- 20–30 minutes, plus at least 4 hours chilling
- Yield
- 2 servings
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Custard
- 2 eggs
- 50 ml milk (about 3 tablespoons plus 1 teaspoon)
- 100 g plain Greek yogurt with no added sugar (3½ oz)
- 30 g vanilla whey protein powder (about 1 oz; weigh rather than assume one scoop)
- 1 teaspoon vanilla extract (5 ml)
- A little coconut oil to grease the ramekins
How to make it
- Whisk eggs and milk with a fork or hand whisk. Strain without forcing the residue through.
- Mix in yogurt, weighed whey, and vanilla until smooth. Do not automatically add sweetener: the whey’s flavor and sweetness vary.
- Lightly grease two ovenproof ramekins and divide the mixture. Set them in a small compatible baking pan with hot water outside the ramekins for a water bath.
- Secure foil away from the heating element. Use this setup in an air fryer only if its manual permits a pan of water and foil. The original source does not specify temperature; 320°F (160°C) is an editorial starting point, not a verified universal appliance setting.
- Check after about 15 minutes covered, then finish uncovered in short intervals. The reference offers about 20–30 minutes total. Look for set edges, a gently wobbling center without liquid egg, and 160°F inside.
- Remove carefully, cool briefly, and refrigerate promptly for at least 4 hours. Loosen the edges to unmold cold or serve in the ramekins.
Small details that help
The 100 g yogurt, 30 g whey, and 1 teaspoon vanilla are editorial standardizations of the source’s cup, scoop, and flavoring amounts. Different protein powders cook differently. The photo’s glass and caramel illustrate an optional presentation after cooking; caramel is not part of this formula and adds sugar if made with sugar. Ordinary glasses must not go in an air fryer. Whey, yogurt, and milk may contain lactose and milk proteins.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Can I omit whey?
The reference suggests a version without it, sweetened separately, but that changes the formula and protein content.
Is whey isolate always lactose-free?
No. Check the specific product and all other dairy labels; this is not the lactose-free recipe.
Can I use a regular drinking glass?
Only for serving if you transfer the cooked, cooled dessert. Cook in certified ovenproof, appliance-compatible ramekins.
More recipes to try
Explore the three custard variations and two bonus recipes.
The original preparation references this recipe video in Portuguese. The English instructions identify editorial starting settings where the source does not specify them.