Pastry chef Nicole Krasinski adores making desserts with yogurt. “It adds a great, unexpected tang, and you can use it to make custard without eggs.” She tops her light, panna cotta-like custards with a vivid mix of sweetened cranberries, chopped apple and fennel.
Slideshow: More Yogurt Recipes
One 14-ounce can sweetened condensed milk
Finely grated zest and juice from 1 lemon, preferably Meyer lemon
1/2 vanilla bean, split lengthwise and seeds scraped
1/8 teaspoon ground cloves
3 cups full-fat plain Greek yogurt
1 cup fresh or frozen cranberries, halved
1/4 cup sugar
1/2 cup finely diced tart green apple, such as Granny Smith
1/4 cup finely diced fennel
1 tablespoon extra-virgin olive oil
How to Make It
Preheat the oven to 325°. In a bowl, whisk the condensed milk with the grated lemon zest, vanilla bean seeds, cloves and 1/4 teaspoon of kosher salt. Whisk in the yogurt until smooth. Arrange eight 8-ounce ceramic or glass ramekins in a large roasting pan and pour about 1/2 cup of the yogurt mixture into each ramekin. Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins. Bake for about 12 minutes, until the custards are set but slightly loose in the centers. Transfer the ramekins to a rack and let cool to room temperature.
Meanwhile, in a small saucepan, cook the lemon juice, cranberries, sugar and 1 cup of water over high heat until the cranberries are just tender, about 2 minutes. Transfer to a bowl and let cool to room temperature, about 20 minutes.
Drain the cranberries; save the syrup for another use. In a bowl, toss the apple and fennel with the olive oil and season lightly with salt. Spoon the cranberries and the apple salad over the custards and serve.
The custards can be refrigerated for up to 3 days. Serve at room temperature.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.