Baked Yogurt
Baked Yogurt is a comforting and versatile dish that transforms simple yogurt into a warm, custardy delight, perfect for dessert or as a savory side.
Ingredients
Base Ingredients
- 3 cups whole-milk plain yogurt Greek yogurt works but will be thicker.
- 3 large eggs Give structure and that custardy lift.
- 1/3 cup honey or maple syrup For a savory twist, reduce to 1 tablespoon and add herbs.
- 1 teaspoon vanilla extract Brightens and deepens the flavor.
- 1 pinch salt Balances the sweetness.
- 1 lemon zest of one (optional) Adds freshness for lighter, citrus-forward bakes.
- 2 tablespoons flour or cornstarch Helps set the yogurt.
- Butter or oil for greasing the dish.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Butter a shallow 8-inch baking dish and set it aside.
- In a large bowl, whisk the eggs until smooth and slightly frothy. Add honey, vanilla, lemon zest, and salt.
- Fold in the yogurt until fully combined, then gently whisk in the flour or cornstarch.
- Pour into the prepared dish and smooth the top with a spatula. Tap the dish gently on the counter to remove air bubbles.
Baking
- Place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the baking dish.
- Bake for 35–45 minutes until the edges are set and the center still jiggles slightly. The top should be a delicate golden color.
Serving
- Remove from the oven and allow it to cool to room temperature, then chill if you prefer a firmer custard. Serve warm.
Notes
For a savory version, skip the honey and vanilla and add 1/2 cup grated cheese and herbs. For extra richness, fold in a tablespoon of melted butter into the batter.