Description
Indulge in this velvety, protein-rich baked yogurt custard that strikes the perfect balance between a nutritious breakfast and a refined dessert. By combining Greek yogurt with eggs and a hint of cornstarch, this recipe achieves a dense, sliceable texture that is both elegant and effortless. Naturally sweetened with maple syrup and finished with vibrant fresh berries, it is a versatile, crowd-pleasing dish that turns basic pantry staples into a sophisticated culinary experience.
Ingredients
3 cups Greek yogurt
3 large eggs
1/2 cup maple syrup
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup fresh mixed berries for topping
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch square baking dish.
In a large mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, cornstarch, and vanilla extract until completely smooth.
Pour the yogurt mixture into the prepared baking dish.
Bake for 45 minutes, or until the center is set and slightly jiggles.
Remove from the oven and allow to cool completely at room temperature.
Refrigerate for at least 2 hours before slicing.
Serve topped with fresh mixed berries.
Notes
Ensure all ingredients are at room temperature before mixing to prevent curdling.
For a firmer set, you can strain the Greek yogurt through a cheesecloth for 30 minutes to remove excess whey.
Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: Fusion