Yogurt Custard Food

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.

CUSTARD YOGHURT CAKE

Custard Yoghurt Cake image

Adapted from a 2007 edition of Super Food Ideas - can make individual small cakes but I usually just make one larger cake as I am always short on time.

Provided by katew

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

150 g butter
3/4 cup sugar
1 teaspoon vanilla essence
2 eggs
1 1/2 cups self raising flour, sifted
1/2 cup custard powder, sifted
1 cup plain Greek yogurt

Steps:

.Pre heat oven 180°C.
Grease standard cake tin.
Beat butter, sugar and vanilla together with electric mixer.
When pale and creamy add eggs and beat well.
Fold in flour and custard powder alternately with yoghurt.
Stir till smooth.
Pour into tin, bake 25 - 35 minutes till golden.
Allow to cool in pan.

YOGURT CUSTARD WITH BANANA

Yogurt Custard with Banana image

This is made in the same way as in the last recipe, only it has a layer of sliced bananas at the top.

Yield serves 2¿3

Number Of Ingredients 4

Ingredients

All the ingredients in the last recipe
1-2 bananas
1/4 teaspoon ground cardamom seeds (you can pulverize the seeds in a mortar)
1 1/2 tablespoons brown sugar

Steps:

Start making the custard the same way as in the preceding recipe. Put in the oven to bake. When the custard is set (after the 40-45 minutes of baking), remove it from the oven. Cut 1-2 bananas into 1/8-inch rounds and lay these evenly over the custard, overlapping them slightly, if you wish. Combine the ground cardamom and sugar and sprinkle over the top. Bake another 5-7 minutes or, better still, put it briefly under the broiler to caramelize. Cool, cover, and refrigerate until needed.

CUSTARD CREAM

Custard Cream image

This recipe is both easy to make and very tasty. Adapted from Larousse Gastronomique. The custard is pourable, but noticeably thickened (similar to yoghurt). The amount of sugar gives it a reasonably sweet taste, but the original recipe is even sweeter, so adjust to taste :) You can use powdered sugar, but it's not absolutely necessary, the sugar will dissolve quite nicely in the milk. Cane sugar can also be used, but be sure to use a bit less of it. You can also use an extra egg yolk (instead of the corn starch).

Provided by JasperJ

Categories Dessert

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

250 ml milk
100 g sugar
3 egg yolks (slightly beaten)
1 teaspoon cornstarch
vanilla extract (or other flavouring, to taste)

Steps:

Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).

Nutrition Facts : Calories 350.6, Fat 10.6, SaturatedFat 5, Cholesterol 266.1, Sodium 71.4, Carbohydrate 57.7, Sugar 50, Protein 7.6

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