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5 from 5 reviews

The American Table’s 3-Ingredient Yogurt Custard Cake

Recipe by Kristina Hanson

This miraculously creamy cake feels like a cross between a light soufflé and a dense cheesecake, yet it comes together with just three simple kitchen staples. Because it relies on the natural tang of Greek yogurt without added sugar, it serves as a wonderful, low-carbohydrate canvas for fresh berries or a drizzle of sugar-free syrup. It is a fantastic, protein-packed dessert option that fits well into a balanced diet.

  • Total Time3 hours 5 minutes (includes chilling)
  • Yield1 6-inch cake (8 servings) 1x

Ingredients

Scale
  • 5 tablespoons cornstarch (or substitute with tapioca flour)
  • 4 large eggs (room temperature preferred for better blending)
  • 1 ½ cups plain 5% Greek yogurt (approx. 300g; do not use non-fat for best texture)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 6-inch springform pan lightly with cooking spray, then line both the bottom and sides with parchment paper. Tip: Crumpling the parchment paper into a ball and then smoothing it out makes it much easier to press into the curves of the pan.
  2. Combine the Base: In a large mixing bowl, whisk the Greek yogurt to loosen it up. Crack in the eggs and whisk vigorously until the mixture is completely combined and silky smooth.
  3. Incorporate the Starch: Sift the cornstarch (or tapioca flour) directly over the yogurt mixture to prevent lumps. Whisk again until fully incorporated and the batter is uniform.
  4. Bake: Pour the batter into your prepared pan. Bake for roughly 50 to 60 minutes. You are looking for the top to puff up significantly and turn a lovely golden brown.
  5. Cool and Set: Remove the cake from the oven. Do not panic when the top deflates within a minute or two—this is the expected behavior for this custard-style cake. Let it cool on the counter for 30 minutes, then transfer the cake (still in the pan) to the refrigerator. Chill for at least 2 hours to allow the custard to set firm before slicing.

Notes

  • Flavor Expectation: This cake is very lightly sweet and tart, similar to a plain cheesecake. If you prefer a sweeter dessert, serve it with fruit, honey, or a dusting of powdered sweetener. For a zero-calorie sweetness boost inside the cake without adding ingredients, use a vanilla-flavored Greek yogurt (check carb counts) or simply top generously.
  • Allergy Alert: This recipe contains Eggs and Milk (Dairy).

Personal Twist

  • The “Brulee” Top: For a contrasting texture, sprinkle a tiny amount of granular monk fruit sweetener on top right before serving and torch it quickly for a crackly crust.
  • Zesty Lift: While keeping the ingredients to three, serving this with fresh lemon zest grated over the finished slice adds a bright aroma that complements the yogurt’s tang perfectly.
  • Warm or Cold: While the recipe calls for chilling to set, eating a slice slightly warm gives it a texture closer to a bread pudding—try it both ways to see which you prefer!

Nutritional Info (per slice, 1/8th of cake): Calories: 93 | Total Fat: 4.5g (Saturated: 2g) | Cholesterol: 95mg | Sodium: 50mg | Total Carbs: 7g (Fiber: 0g, Sugars: 2g) | Net Carbs: 7g | Protein: 6.5g

These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American / Greek Fusion

Find it online: https://dailyzests.com/the-american-tables-3-ingredient-yogurt-custard-cake/