CINNAMON CHAI PROTEIN CRÈME BRÛLÉE
I’m officially on a bit of a health kick at the moment, but let’s be honest, I can’t go a day without dessert. It’s just not who I am.
So instead of cutting it out completely, I’ve been getting creative. Finding ways to still enjoy those little end-of-day moments, just built a bit smarter. And today, this Cinnamon Chai Protein Crème Brûlée absolutely hit the spot.
It has everything I love about a classic brûlée, that crack through the caramel top, the silky custard underneath, and a warm spiced flavour that feels comforting rather than heavy. Using True Protein Cinnamon Chai gives it that café-style warmth, while still fitting into how I’m eating right now.
It’s proof that dessert doesn’t have to disappear when you’re trying to feel a bit healthier, sometimes it just needs a clever twist.
This one’s staying on repeat at Elliot’s Table.
Stovetop custard | Crack top | No baking
Serves 4
Ingredients
Custard
4 egg yolks
400ml full-fat milk ( can use Oat alternative)
2–3 tbsp maple syrup (to taste)
2 tbsp cornflour
2 scoops True Plant Protein – Cinnamon Chai
1 tsp vanilla extract
Pinch of salt
Crack Top
2 tbsp coconut sugar
½ tsp Cinnamon Chai protein powder (optional)
Method
1. Make the custard base
In a medium bowl, whisk together the egg yolks, maple syrup and cornflour until completely smooth and lump-free.
2. Heat the milk
Add the milk to a saucepan and warm gently until steaming, do not boil.
3. Temper the eggs
Slowly pour the warm milk into the yolk mixture while whisking constantly.
4. Thicken on the stove
Return the mixture to the saucepan over medium-low heat.
Stir constantly with a spatula or whisk.
After 3–5 minutes, the custard will noticeably thicken.
Cook until it coats the back of a spoon and holds its shape slightly.
5. Add protein last
Remove from the heat and let it cool slightly.
Whisk in the protein powder, vanilla and salt until fully smooth.
(Adding protein off the heat prevents graininess.)
6. Strain (recommended)
Pour the custard through a fine sieve into a jug for an ultra-silky finish.
7. Chill
Divide between 4 ramekins or heatproof glasses.
Refrigerate for at least 4 hours, ideally overnight, until fully set.
Crack Top
Mix the coconut sugar or normal sugar.
Sprinkle a thin, even layer over each chilled custard.
Use a blowtorch to caramelise until bubbling and glassy.
Allow to sit for 30–60 seconds to harden.
Tap to crack and serve immediately.
Notes from Elliot’s Table
Coconut sugar gives a slightly softer crack than white sugar, still beautiful, just gentler.