Ingredients

• 150 g low fat greek yogurt — plain
• 30 g whey protein powder vanilla — unsweetened or lightly sweetened
• 50 g egg — whole, beaten (about 1 large egg)
• 120 ml milk — semi-skimmed or low fat
• 10 g honey — liquid optional
• 2 g vanilla extract — pure
• 10 g chia seeds — whole optional

Instructions

1. Preheat the oven to 150°C and prepare a small baking dish or loaf tin that can hold two small ramekins; place two ramekins inside.
2. In a bowl, whisk the egg, milk, greek yogurt, vanilla extract, honey (if using), and whey protein powder until completely smooth with no lumps.
3. Divide the mixture evenly between the two ramekins, then pour hot tap water into the baking dish so it comes halfway up the sides of the ramekins to create a gentle water bath.
4. Bake for 12-15 minutes until the custards are just set at the edges but still slightly wobbly in the centre, then carefully remove from the water bath and let cool to room temperature.
5. If using chia seeds, sprinkle 5 g over each custard while still slightly warm, then chill in the fridge for at least 30 minutes to thicken and fully set before serving.