Post by vaporvac on Nov 7, 2015 14:00:34 GMT -5
This is a great little recipe to go along with any fruit puree, especially berries and kiwi. It's on the sweet side so fruit's tartness help balance it out. I've made this a few times and found it very versatile and forgiving so long as the heat is low.
Ingredients:
1 1/2 C. thick yogurt (greek-style). Can be high or low fat, thatdoesn't seem to affect the end result.
Sweetened condensed milk to taste. Again, can be fat-free or low sugar variety. Both worked well.
Optional: 1 tsp cornstarch mixed with 1Tbl milk. (I've omitted this now as I felt it gave the custard a slightly grainy texture, but it's a personal thing. Try it with it first.
Method:
Mix together until frothy, using a blender if desired. Pour into individual ramekins or double boiler. These may be baked in the oven in a an of hot water on a towel or rack, at 350deg for ~20min, or until done on the outside and slightly jiggly on the inside. If you've made baked custard it's the same consistency.
Alternately, one can put this in a double boiler, heat the water to a simmer for 5min AT MOST and then shut off the heat. I used the Single with the elongated Steamer in the well, brought it to a boil and then immediately shut it off. Leave for around 20-25 min. a regular stovetop double-boiler would also work.
Remove from oven or container and let cool, then refrigerate until cold and set. I didn't have any problems getting this to release from the containers, but results may vary on that.
Serving suggestions: serve with crushed, cooked berried, kiwi or mango.
Alternate prep: Add some orange or lemon peel or mango puree.
This is really delicious with a custard consistency and SO easy to make. Be careful to keep the heat LOW! The first time I made it in the Twell, it separated. I'm sure this wouldn't happen in the oven since the ramekins aren't covered, but more is not better in this case. I hope you enjoy it.
Ingredients:
1 1/2 C. thick yogurt (greek-style). Can be high or low fat, thatdoesn't seem to affect the end result.
Sweetened condensed milk to taste. Again, can be fat-free or low sugar variety. Both worked well.
Optional: 1 tsp cornstarch mixed with 1Tbl milk. (I've omitted this now as I felt it gave the custard a slightly grainy texture, but it's a personal thing. Try it with it first.
Method:
Mix together until frothy, using a blender if desired. Pour into individual ramekins or double boiler. These may be baked in the oven in a an of hot water on a towel or rack, at 350deg for ~20min, or until done on the outside and slightly jiggly on the inside. If you've made baked custard it's the same consistency.
Alternately, one can put this in a double boiler, heat the water to a simmer for 5min AT MOST and then shut off the heat. I used the Single with the elongated Steamer in the well, brought it to a boil and then immediately shut it off. Leave for around 20-25 min. a regular stovetop double-boiler would also work.
Remove from oven or container and let cool, then refrigerate until cold and set. I didn't have any problems getting this to release from the containers, but results may vary on that.
Serving suggestions: serve with crushed, cooked berried, kiwi or mango.
Alternate prep: Add some orange or lemon peel or mango puree.
This is really delicious with a custard consistency and SO easy to make. Be careful to keep the heat LOW! The first time I made it in the Twell, it separated. I'm sure this wouldn't happen in the oven since the ramekins aren't covered, but more is not better in this case. I hope you enjoy it.