What To Do With All Those Eggs ~ Part 2: Yogurt Custard

So you’ve made your Meringue Kisses and you are left with a ton of egg yolks. What to do! You could make classic crème brulée or caramel, but if you are vain like me and the thought of putting on your bikini drives you straight to the gym, how about subbing Greek yogurt for the heavy cream?

To be fair, the texture is not velvety smooth, and I wouldn’t try to pass it off as a flawless stand-in for the real thing, but it is a delicious dessert in its own right and is practically good for you.

Yogurt Custard
Makes 4 Ramekins

6 egg yolks (reserved from Meringue Kisses)
1 15-oz container* Greek yogurt – I used 2%
1/2 cup sugar
1 T real vanilla extract
1 tsp cinnamon, plus more for sprinkling on top

1. Heat the oven to 300º and set a tea kettle of water on to boil.
2. Combine all the ingredients in a large bowl and whisk until evenly combine.
3. Divide the mixture evenly into the four ramekins (or other oven-safe dish) and place all four into a roasting pan or lasagna tray.
4. When the kettle boils, pour the hot water into the roasting tray so that it comes up the sides of the ramekins about halfway. Carefully move to the oven and bake until the custard is just set, about 30 minutes. When you jiggle a ramekin, the custard should react like jello.
5. Remove from the oven and let cool in the water bath to rom temperature, then sprinkle with cinnamon, put in the fridge and chill.
6. Serve cold.

*Brands vary their quantity in the containers a bit – an ounce or two here or there is fine.