Add the custard and whey/casein protein blend to a bowl.
Mix until completely smooth and thick.
Spoon into a shallow ramekin or serving dish and smooth the top.
Sprinkle the allulose evenly over the surface.
Use a blow torch to caramelise the allulose until golden and crisp.
Let it sit for 1 to 2 minutes so the topping hardens, then crack through the top and enjoy.
