JesseEatzA decadent, protein-forward twist on a Southern classic, featuring smoke-kissed maple pecans and a velvety vanilla bean custard.
Preheat your smoker or oven to 225°F (107°C). Toss pecan halves with 2 tbsp maple syrup, cinnamon, and sea salt until evenly coated.
Use pecan or cherry wood for a sweeter smoke profile that complements the maple.
Spread the pecans on a parchment-lined tray and smoke for 30 minutes until fragrant and slightly darkened. Set aside to cool and chop roughly.
Keep an eye on them; sugar can turn from caramelized to burnt quickly!
In a large bowl, whisk together the eggs, egg yolks, vanilla protein shake, vanilla bean paste, and 1/4 cup maple syrup until completely smooth.
Whisk gently to avoid creating too many air bubbles for a denser, creamier custard.
Pour the mixture into four individual ramekins. Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
This water bath (bain-marie) ensures the custard cooks evenly without curdling.
Bake at 325°F (165°C) for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven, let cool for 10 minutes, then top generously with the chopped smoked maple pecans before serving.
The key here is the 'low and slow' approach to the pecans. You want them to absorb that smoky essence without burning the sugars in the maple glaze. If you don't have a smoker, you can use a drop of high-quality liquid smoke in the custard, but nothing beats the real deal. Serve this warm for the ultimate hospitality experience.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.