A Creamy High Protein Dessert That Actually Satisfies

There comes a point in almost every healthy eating plan when you want something warm, creamy and comforting. Not because you’re hungry, but because your brain is quietly negotiating for dessert. The problem is that many sweet treats leave you reaching for something else an hour later. They satisfy the craving but do very little to keep you full. This creamy vegan protein custard has become one of my favourite evening options for exactly that reason.

It’s thick, silky and naturally sweet enough to satisfy that after-dinner craving, while delivering a generous serving of protein. I use Youthful Living Vegan Lean Shake (Vanilla) in this recipe because it gives the custard all the sweetness it needs without any added sugar. I find it a little too sweet to drink on its own, but it’s perfect for baking and cooking. Combined with ButtaNutt Unsweetened Almond Milk, it creates a creamy custard that’s completely vegan. If you’re not vegan, simply swap in your preferred milk and protein powder. The recipe is very forgiving and works well with most brands.

Whether you’re trying to increase your protein intake, lose weight or simply make healthier choices without feeling like you’re missing out, this is one of those recipes you’ll come back to again and again.

Ingredients

• 2 cups (500 ml) unsweetened almond milk
• 2 tbsp custard powder
• 1 scoop Youthful Living Vegan Lean Shake Vanilla
• 1 tsp vanilla extract (optional)
• Pinch of salt
• Ground cinnamon
• Ground Nutmeg
• Citrus Peel

Method

1. Mix the custard powder and the protein powder with a few tablespoons of the almond milk until smooth.
2. Pour the remaining almond milk into a saucepan and warm gently over a medium-low heat.
3. Whisk in the custard mixture and continue stirring until it thickens.
4. Remove the saucepan from the heat and leave it for about one minute.
5. Add in the vanilla extract (if using), and a pinch of salt.
6. If needed, return the pan to a very low heat for 30 to 60 seconds.
7. Serve warm, or refrigerate for a few hours for an even thicker custard.

Nutrition (Approximate, per serving) (Recipe makes 2 servings.)

• Calories: ~110 kcal
• Protein: ~13.5 g
• Carbohydrates: ~8.5 g
• Fat: ~3.0 g
• Fibre: ~2.0 g

Nutrition will vary depending on the brands of protein powder, custard powder and milk used.

Make It Your Own

This recipe is incredibly adaptable.

One of the things I like most about this recipe is how forgiving it is. If you don’t have Youthful Living Vegan Lean Shake, simply use your favourite protein powder and milk. Dairy, almond, oat, soy or another plant-based alternative all work well. Just remember that every protein powder has a different level of sweetness, so you may need to adjust the flavour to suit your taste.

You can also:

• Add fresh berries.
• Cinnamon
• Nutmeg
• Citrus Peel
• Stir in a teaspoon of cocoa powder for a chocolate version.
• Fold through chia seeds before chilling for a thicker pudding.
• Top with chopped toasted nuts for extra crunch.

My favourite add-ins are cinnamon, nutmeg and a small handful of finely chopped mixed citrus peel. The citrus peel might sound unusual, but it adds little bursts of sweetness and reminds me a bit of hot cross buns or Christmas pudding.

Why Protein Matters

Protein isn’t just for people who spend hours in the gym. It helps maintain muscle, supports recovery after exercise and keeps you feeling fuller for longer. If you’re working towards losing weight or simply trying to snack less, adding more protein to foods you already enjoy can make healthy eating feel much more sustainable.

Store leftovers in an airtight container in the fridge for up to three days. The custard will naturally thicken as it chills, so simply whisk in a splash of milk before serving if you prefer a softer consistency.

The best healthy recipes don’t feel like a compromise. They satisfy the craving, nourish your body and leave you looking forward to making them again. This creamy protein custard manages to do all three. I’d love to hear how you served it.

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