Yogurt Custard Recipes

GREEK YOGURT CUSTARD WITH FRESH BERRIES

Greek Yogurt Custard with Fresh Berries image

A quick custard using Truvia® Baking Blend and Greek yogurt and topped with fresh berries.

Time 6h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons Truvia® Baking Blend
2 teaspoons cornstarch
3/4 cup fat-free milk
1 egg, beaten
1/4 cup Greek Yogurt
1 tablespoon vanilla extract
Fresh Berries

Steps:

In a heavy saucepan, stir the baking blend and cornstarch together. Add the milk stirring to combine. Place over medium heat and stir until the mixture begins to thicken, about 3-4 minutes. Don't let it burn.
Slowly pour half of the milk mixture into the egg stirring to prevent the egg from cooking. Pour the egg mixture back into the remaining milk mixture and stir to combine. Place back over the heat and cook until it coats the back of a spoon, about 2 minutes. Remove from the heat and stir in the yogurt and vanilla. Pour into 4 cups and top with plastic wrap so the wrap touches the custard. Refrigerate 6-24 hours. Remove and top with fresh fruit and serve immediately.

YOGURT CUSTARD

Yogurt Custard image

Categories Side Bake

Yield serves 2¿3

Number Of Ingredients 2

Ingredients

1 cup plain whole-milk yogurt
1 cup sweetened condensed milk

Steps:

Preheat oven to 300°F.
Put the yogurt in a bowl. Beat lightly with a whisk until smooth and creamy. Add the condensed milk. Mix it in thoroughly. Pour the mixture into a 2-cup ovenproof dish and cover it, with foil if necessary. Put this dish into a larger ovenproof dish-or a baking pan-that can hold enough water to come halfway up the sides of the smaller dish and act as a bain-marie. Pour very hot water into this second dish and place both dishes in the oven. Bake for 40-45 minutes or until set. Remove from oven. Lift out the smaller dish and allow to cool. Cover and refrigerate until needed.

SKINNY CREAMY CUSTARDS

Skinny Creamy Custards image

88% less sat fat • 71% more protein than the original recipe. Flan is a popular Mexican dessert. We've replaced cream with Greek yogurt to make a yummy but lower-calorie, lower-fat version of this caramel-flavor sweet.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h30m

Yield 4

Number Of Ingredients 5

Ingredients

1/3 cup sugar
3 eggs, lightly beaten
2 containers (6 oz each) Greek yogurt
1 teaspoon vanilla
1/3 cup sugar

Steps:

Preheat oven to 325° F. To caramelize sugar: In an 8-inch heavy skillet, cook 1/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook about 5 minutes or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
Immediately divide caramelized sugar among four 6-ounce custard cups; tilt cups to coat bottoms evenly. Cool slightly.
Meanwhile, in a medium bowl, combine eggs, yogurt, 1/3 cup sugar, and vanilla.
Place custard cups in 13x9x2-inch baking pan. Divide egg mixture among custard cups. Place baking pan on oven rack. Pour hottest tap water available into baking pan around custard cups to a depth of about 1/2 inch.
Bake for 30 to 35 minutes or until a knife inserted near centers comes out clean. Remove cups from water. Cool on a wire rack. Cover and chill flans in cups for 4 to 24 hours.
To unmold flans, loosen edges with a knife, slipping point between flans and sides of custard cups. Invert a dessert plate over each flan; turn over plate and custard cup together. Remove cups from flans. Spoon any caramelized sugar that remains in cups on top of flans.

Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 160 mg, Fiber 0 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 custard cup, Sodium 85 mg, Sugar 37 g, TransFat 0 g

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