Top 10 · Updated October 2026

Highest-Protein Custards And Pastry Creams

Custards and pastry creams: typically 2.8 g of protein per 100 g (median of 74 products). The custards and pastry creams with the most protein per 100 g. Useful if you are trying to increase your protein intake. We checked 70 custards and pastry creams with complete data.

  1. 1 Pro feel CHERRY protein curd cream with sweeteners

    Pro feel CHERRY protein curd cream with sweeteners

    Valio · 200g
    b NOVA 4 65 kcal 4.5 g sugar 10.7 g protein 0.2 g fat
  2. 2 Quesillo Venezuelan flan

    Quesillo Venezuelan flan

    El Exquisito sabor · 850 g
    d NOVA 4 220 kcal 35.9 g sugar 8.5 g protein 4.7 g fat
  3. 3 Custard tard

    Custard tard

    Sainsbury's
    d NOVA 4 276 kcal 14.4 g sugar 6.6 g protein 11.7 g fat
  4. 4 Custard Tarts

    Custard Tarts

    Coop · 2 x 84g
    d NOVA 4 289 kcal 17 g sugar 5.8 g protein 14 g fat

    Also: Vegetarian

  5. 5 Gocce d'Oro Crema Pistacchio

    Gocce d'Oro Crema Pistacchio

    Castiglioni Food · 180 g
    d NOVA 4 242 kcal 9.9 g sugar 4.7 g protein 15 g fat
  6. 6 Crème pâtissière

    Crème pâtissière

    Coop Betty Bossi · 200 g
    NOVA 4 433 kcal 57 g sugar 4.5 g protein 10 g fat
  7. 7 Custard

    Custard

    Marks & Spencer
    c NOVA 4 105 kcal 11.8 g sugar 4.3 g protein 2.3 g fat
  8. 8 U

    U

    y · 100 g
    b NOVA 4 67 kcal 7.8 g sugar 4 g protein 1.4 g fat

    Also: Palm oil free

  9. 9 Crème pâtissière

    Crème pâtissière

    Délisse · 50cl
    c NOVA 4 142 kcal 15 g sugar 4 g protein 6 g fat

    Also: Palm oil free

  10. 10 Crème pâtissière à froid

    Crème pâtissière à froid

    Ancel · 5 kg
    NOVA 4 406 kcal 57 g sugar 3.9 g protein 5 g fat

How we built this list

We ranked all published custards and pastry creams on Foodmetria that have a photo and the required nutrition data, using values per 100 g from the product label. Ties are broken by Nutri-Score and by how often shoppers scan the product. Rankings update automatically as label data changes. Read our methodology.

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