This Yogurt Custard Cake is a light, creamy dessert that’s simple to make and perfect for any occasion. With just a few basic ingredients, it creates a smooth, custard-like texture that melts in your mouth. Enjoy it chilled, topped with fresh fruits, or as a standalone treat!
Preparation Time: 10 minutes
Cooking Time: 50-60 minutes
Chilling Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 6-8
Ingredients
- Sweetened Yogurt: 400 g (~1 2/3 cups)
(If using plain yogurt, add 3 tablespoons maple syrup, agave syrup, or your preferred sweetener) - Eggs: 4 large
- Cornstarch: 40 g (~4 tablespoons)
- Baking Pan: 16 cm (6.2 inch) round
- Parchment Paper: For lining
Directions
Prepare the Pan:
- Preheat the oven to 180°C (350°F).
- Drizzle a small amount of water into a 16 cm round baking pan, then line it with parchment paper to prevent sticking.
Mix the Batter:
3. In a large bowl, combine the yogurt, eggs, and cornstarch.
4. Stir until the mixture is smooth and lump-free. If using plain yogurt, add 3 tablespoons of your preferred sweetener.
Bake the Cake:
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 50-60 minutes, or until the cake is set and lightly golden. A toothpick inserted in the center should come out clean.
Cool and Chill:
7. Let the cake cool at room temperature before refrigerating for 2 hours to set the texture.
Serve:
8. Slice and serve chilled.
Serving Suggestions
- Top with fresh berries, powdered sugar, or a drizzle of honey.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for added richness.
Cooking Tips
- For extra flavor, add 1 teaspoon of vanilla extract or the zest of a lemon to the batter.
- Mix the batter thoroughly to avoid lumps for a smoother texture.
- Use a water bath while baking for an even creamier consistency.
Nutritional Benefits
- Yogurt: Provides protein, calcium, and probiotics for gut health.
- Eggs: Rich in protein and essential nutrients.
- Cornstarch: Helps create a soft and silky texture with minimal added calories.
Dietary Information
- Vegetarian-Friendly
- Gluten-Free: Perfect for those avoiding gluten.
Nutritional Facts (Per Serving, Approx.):
- Calories: 120
- Protein: 5 g
- Carbohydrates: 15 g
- Fat: 4 g
- Fiber: 0 g
- Sodium: 60 mg
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as the texture may change upon thawing.
Why You’ll Love This Recipe
- Quick and easy with just a few ingredients.
- Light and creamy texture that’s perfect for a guilt-free dessert.
- Customizable with your favorite toppings and flavors.
- A great make-ahead dessert for gatherings or meal prep.
Conclusion
This Yogurt Custard Cake is a simple yet elegant dessert that will impress with its creamy texture and subtle sweetness. Whether topped with fresh fruit or served plain, it’s a versatile treat that’s both wholesome and delicious. Try it today and savor the light, custard-like goodness!
Frequently Asked Questions
- Can I use Greek yogurt?
Yes, but dilute it slightly with milk for a smoother consistency. - What sweetener works best if I use plain yogurt?
Maple syrup, agave syrup, or honey are great options. - Can I use a larger pan?
Yes, but adjust the baking time as a thinner cake may bake faster. - What toppings work best?
Fresh berries, a dusting of powdered sugar, or a drizzle of fruit syrup are excellent choices. - Can I make this cake dairy-free?
Use a plant-based yogurt like almond or coconut and adjust sweetness if needed. - Why did my cake crack on top?
Overbaking or a high oven temperature can cause cracking. Reduce heat slightly and bake with a water bath for a smooth finish. - How do I know when the cake is done?
The cake should be lightly golden, and a toothpick inserted should come out clean. - Can I add fruit to the batter?
Yes, fold in small fruit pieces like blueberries or raspberries for added flavor. - How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. - Can I serve it warm?
While best served chilled, you can enjoy it slightly warm, but the custard-like texture may be softer.