Chocolate Peanut Butter Custard

Chocolate Peanut Butter Custard

This high protein, complex carb, custard is easy to make and tastes great.


  • 1 Egg
  • 1 Sweet Potato
  • 1/4 cup Almond Milk (unsweetened)
  • 1 scoop Chocolate Peanut Butter ISOFLEX
  • dash of Cinnamon
  • 1/4 cup Oats
  • Water


  1. Mix oats and water together to make a paste. Add cinnamon to taste.
  2. Use this paste to form a crust in the dish you’re using to bake the custard in.
  3. Cook the sweet potato and mash it until its very fine.
  4. Add milk, egg and ISOFLEX.
  5. Mix till creamy, pour on top of oat crust. Cook at 400° for 20-30 minutes or until tooth pick comes out clean.
  6. Allow to cool and enjoy.

Nutrition Breakdown

Calories: 355
Fat: 4 g
Carbs: 26 g
Protein: 36 g


Chris Bona

Hailing from Baltimore, MD, Christopher Bona is a former United States Marine (combat veteran) currently working in warehouse operations. Chris spends most of his time training as a Physique Competitor, under the guidance of IFBB Pro William (Breadman) Sullivan, and flexing his culinary skills as a chef. Chris will compete in his first bodybuilding competition in October 2012.

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