Saffron Raisin Protein Custard

Description

Saffron Raisin Protein Custard is a luxurious, high-protein dessert that blends the exotic aroma of saffron with the natural sweetness of raisins in a silky smooth custard base. Unlike traditional custards, this version incorporates protein powder, making it not only delicious but also nourishing and fitness-friendly. It’s perfect as a post-workout snack, a guilt-free dessert, or even a wholesome breakfast treat!

Ingredients

• 2 cups low-fat milk (or almond/soy milk for dairy-free)

• 2 tbsp cornstarch (or custard powder)

• 2 tbsp honey or maple syrup (adjust to taste)

• 2 tbsp raisins (soaked in warm water for 10 minutes)

• 1/4 tsp saffron threads (soaked in 2 tbsp warm milk)

• 1/2 tsp vanilla extract

• 1 scoop (25–30g) vanilla or unflavored protein powder

• Pinch of cardamom powder (optional, for extra aroma)

• 1 tbsp chopped nuts (pistachios or almonds) for garnish

Instructions

1. Prepare saffron: Soak saffron threads in warm milk and set aside.

2. Make the custard base: In a saucepan, whisk together cornstarch with 1/4 cup cold milk until lump-free. Add the remaining milk and heat on medium.

3. Sweeten & flavor: Stir in honey/maple syrup, soaked saffron milk, and vanilla extract. Cook until the mixture thickens (about 5–7 minutes).

4. Add protein: Remove from heat, let cool for 2–3 minutes, then whisk in the protein powder until smooth and creamy.

5. Mix in raisins: Drain soaked raisins and fold them into the custard.

6. Serve: Pour into bowls or ramekins, garnish with chopped nuts, and chill for at least 1 hour before serving.

Notes

• Do not boil after adding protein powder, or it may clump.

• Adjust sweetness depending on your protein powder (some are already sweetened).

• For a richer custard, replace part of the milk with light cream.

• Can be served warm or cold.

Tips

• Soak saffron at least 10 minutes in warm milk to release maximum color and flavor.

• If you prefer extra creaminess, blend the custard with an immersion blender after cooking.

• Use golden raisins for a milder sweetness or black raisins for a deeper flavor.

• Add chia seeds while chilling for a thicker, pudding-like consistency.

Servings

This recipe makes 4 servings.

Nutritional Info (per serving, approximate)

• Calories: 165

• Protein: 12g

• Carbohydrates: 20g

• Fat: 4g

• Fiber: 1g

• Sugar: 12g

(Values may vary depending on type of protein powder and milk used)

Benefits

✅ High in protein – great for muscle recovery
✅ Saffron adds antioxidants & mood-boosting properties
✅ Raisins provide natural sweetness & iron
✅ Low-fat and nourishing compared to traditional custards
✅ Can be adapted for gluten-free or dairy-free diets

Q&A

Q: Can I make this vegan?
A: Yes! Use almond or oat milk and a plant-based protein powder.

Q: Can I use eggs instead of cornstarch for thickening?
A: Yes, whisk 2 egg yolks and temper with warm milk, but keep it low-heat to prevent curdling.

Q: How long does it last?
A: Store in the refrigerator for up to 3 days.

Q: Can I meal-prep this?
A: Absolutely! Make a batch, divide into jars, and enjoy throughout the week.

Q: What if I don’t have saffron?
A: You can use turmeric for color, though it won’t have the same aroma.