Directions

Serving Size: 6

1. Preheat oven to 325°. Prepare a roasting pan and place 6 ramekins inside. I used 6oz ramekins, but other sizes will work but will change the quantity and nutrition info.
2. In a medium saucepan, on medium-low heat, combine the half & half, vanilla bean paste, espresso powder and ¼ C. of the sugar. Stir continuously until it begins to boil.
3. Take saucepan off heat and cover with a fitted lid for 10 minutes to steep.
4. Put a kettle on to boil with 3-5 C. of water.
5. In a medium bowl, whisk egg yolks, ¼ C. sugar and the protein powder.
6. Once the 10 minutes has elapsed, SLOWLY whisk in portions of the cream mixture to the bowl with your eggs. Make sure to do this in small increments so that the eggs don’t curdle.
7. Pour this through a sieve into an additional cup or bowl, preferably one with a pour spout.
8. Evenly distribute into the ramekins that are in your roasting pan. Fill the pan with the boiling water until it comes up halfway on the ramekins.
9. Bake for 35-45 minutes until the center of the crème brulee is set but still jiggles a little bit.
10. Remove from oven and place on wire rack. After 5 minutes remove the ramekins from the roasting pan and let cool for 1 hour. Wrap them in plastic wrap and place in the fridge for at least 4 hours or overnight.
11. When ready to serve, put 1-2 Tbsp. of sugar on top. Put them in your oven on broil on high and cook for 2-4 minutes. Make sure to check every minute to 30 seconds to avoid burning the sugar.
12. Pull them out and serve or refrigerate to serve cold later!