These small breakfast custard cups blend cottage cheese, egg, vanilla protein powder, cinnamon, and sugar-free caramel syrup into a smooth base. Finely diced apple sits on top, adding fruit texture to the creamy baked filling.
Ingredients
- 1/2 cup non-fat cottage cheese
- 1 egg
- 1 scoop vanilla protein powder
- Cinnamon
- A tiny splash of sugar-free caramel syrup
- 2 tablespoons finely diced apple
Bake the Cups
- Preheat the oven to 350°F.
- Blend the cottage cheese, egg, vanilla protein powder, cinnamon, and caramel syrup until smooth.
- Divide the mixture between two small ramekins.
- Top the ramekins with the finely diced apple.
- Bake for 15–18 minutes, until the edges are barely set and the centers reach 160°F (71°C).
- Let the cups cool slightly so the custard settles into a creamy texture.
Small-Batch Details
The recipe makes two small ramekins. Use the cinnamon and the tiny splash of caramel syrup lightly so they do not overwhelm the apple and vanilla flavors.
Dice the apple finely so it softens during the short bake and remains easy to spoon with the custard. Oven and ramekin differences can affect when the safe center temperature is reached. If needed, continue baking briefly and recheck.
