Ice-Cream-Style Custard
Milk, egg yolks, corn starch, and casein become a thick vanilla protein custard. Gradual heating and contact film help keep the texture smooth and lump-free.
Combine egg yolk (34 g), cornstarch (10 g), stevia (25 g), and vanilla (to taste) in a saucepan. Take 80 g from the total milk (400 g), add it with casein (30 g), and whisk into a smooth thick paste.
Pour in the remaining milk (320 g) in a thin stream while whisking continuously.
Heat the custard over medium-low heat, stirring constantly, for about 2–3 minutes until it thickens sharply and the whisk makes a clear trail.
Remove the saucepan from the heat and stir for another 30 seconds. Transfer the custard to a bowl, cover it with contact film, and let it stand until room temperature.
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