Of which 21.1 g sugars and 2.9 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
Protein leite-creme (Portuguese burnt custard)
A crackly caramel crust over a smooth ice cream, dressed up as a restaurant dessert.
Ingredients
- 300 ml (1¼ cups) reduced-fat milk
- 2 pasteurized eggs (100 g / 3½ oz) — the base isn't cooked, so use pasteurized eggs to be safe
- 30 g (1 oz) vanilla protein powder
- 20 g (¾ oz) honey
- 10 g cornstarch
- 10 g brown sugar — only for the final caramelized crust
- 1 cinnamon stick (3 g)
- lemon peel, to taste
- milk, as needed — only if you need it for the RE-SPIN
Method
- Heat the milk with the cinnamon stick and lemon peel until it starts to steam, without letting it boil. Take it off the heat, cover and let it infuse for 10 minutes.
- Remove the cinnamon stick and lemon peel, stir in the honey until it dissolves, and let the milk cool completely.
The full method (9 steps), Rico's tip, the variations and storage are in the ebook “Ninja Creami”. The English edition is coming soon.
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