Of which 20.3 g sugars and 3.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Protein (egg and whey) · Calcium (milk)
Allergens egg, milk
Frozen flan (pudim de ovos)
The caramel flavor of the classic flan, with no oven and no water bath.
Ingredients
- 300 ml (1¼ cups) reduced-fat milk
- 3 pasteurized eggs (150 g / 5½ oz) — the base isn't cooked, so use pasteurized eggs to be safe
- 25 g (1 oz) vanilla protein powder
- 30 g (1 oz) honey
- milk, as needed — only if you need it for the RE-SPIN
- caramel — optional, to serve, not included in the macros
Method
- Whisk the pasteurized eggs really well with the milk and honey.
- Add the protein powder and blend with the immersion blender until completely smooth.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Ninja Creami”. The English edition is coming soon.
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