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Credit: Kritsada Panichgul

Recipe Summary

prep:
25 mins
bake:
25 mins
cool:
1 hr
chill:
2 hrs
stand:
20 mins
total:
4 hrs 10 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. In a small saucepan whisk together egg yolks, milk, 1 tablespoon sugar, and the cornstarch. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Transfer mixture to a small bowl; cool for 10 minutes. Whisk in the yogurt.

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  • Divide apple between two 6-ounce ramekins or custard cups. Sprinkle apples with cinnamon and cardamom. Divide yogurt mixture between ramekins. Place ramekins in an 8x8x2-inch baking pan; place on oven rack. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.

  • Bake 25 to 30 minutes or until edges are set (centers will appear soft set). Remove ramekins from baking pan; cool on a wire rack for 1 hour. Cover with foil and chill 2 to 24 hours before serving.

  • Just before serving, let custards stand at room temperature for 20 minutes. Meanwhile, to caramelize sugar, in a small saucepan heat 1 tablespoon sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly; do not stir. When the sugar starts to melt, reduce heat to low and cook about 2 minutes or until all sugar melts and is golden brown, stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over custards. Serve immediately.

*Test Kitchen Tip:

We do not recommend using sugar substitute for this recipe.

Nutrition Facts

169 calories; fat 5g; cholesterol 188mg; saturated fat 2g; carbohydrates 22g; mono fat 2g; poly fat 1g; sugars 20g; protein 9g; vitamin a 454.5IU; vitamin c 0.7mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 0.1mg; vitamin b6 0.1mg; folate 29.8mcg; vitamin b12 0.8mcg; sodium 56mg; potassium 179mg; calcium 165mg; iron 0.6mg.
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