Baked Yogurt
A comforting baked yogurt dessert with a tender custard-like texture, perfect for fall gatherings.
Ingredients
Main Ingredients
- 4 cups plain full-fat yogurt Use full-fat for the creamiest texture.
- 3 large eggs Whisk thoroughly with yogurt.
- 1/3 cup sugar Adjust to taste.
- 2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 zest of 1 lemon (optional)
- 2 tablespoons melted butter, cooled Helps produce a velvety texture.
Instructions
Preparation
- Preheat oven to 325°F (160°C). Lightly grease a 9-inch round baking dish or individual ramekins.
Mix the Base
- In a large bowl, whisk together the yogurt, eggs, sugar, vanilla, cornstarch, salt, and lemon zest until smooth and well combined.
Add the Butter
- Stir in the cooled melted butter to help produce a velvety texture and a slight golden top.
Bake in a Water Bath
- Pour the mixture into the prepared dish. Place the dish in a larger baking pan and pour hot water around it to come halfway up the sides.
- Bake for 45–55 minutes for a large dish, or 25–30 minutes for ramekins, until the custard is mostly set but still slightly wobbly in the center.
Cool and Chill
- Remove from the water bath and let cool to room temperature, then chill in the refrigerator for at least 2 hours.
Serve
- Top with warm fruit compote, a sprinkle of cinnamon, or a drizzle of honey.
Notes
Tips for success include using full-fat yogurt, whisking eggs thoroughly, and the importance of the water bath to prevent overcooking.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 4gSodium: 90mgSugar: 10g
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