Lemony Yogurt Custards with Cranberry-Apple Salad

Name: Lemony Yogurt Custards with Cranberry-Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 14-ounce can sweetened condensed milk; Finely grated zest and juice from 1 lemon, preferably Meyer lemon; 1/2 vanilla bean, split lengthwise and seeds scraped; 1/8 teaspoon ground cloves; Kosher salt; 3 cups full-fat plain Greek yogurt; 1 cup fresh or frozen cranberries, halved; 1/4 cup sugar; 1/2 cup finely diced tart green apple, such as Granny Smith; 1/4 cup finely diced fennel; 1 tablespoon extra-virgin olive oil

Servings: persons

One 14-ounce can sweetened condensed milk
Finely grated zest and juice from 1 lemon, preferably Meyer lemon
1/2 vanilla bean, split lengthwise and seeds scraped
1/8 teaspoon ground cloves
Kosher salt
3 cups full-fat plain Greek yogurt
1 cup fresh or frozen cranberries, halved
1/4 cup sugar
1/2 cup finely diced tart green apple, such as Granny Smith
1/4 cup finely diced fennel
1 tablespoon extra-virgin olive oil

1
Preheat the oven to 325.
2
In a bowl, whisk the condensed milk with the grated lemon zest, vanilla bean seeds, cloves and 1/4 teaspoon of kosher salt.
3
Whisk in the yogurt until smooth.
4
Arrange eight 8-ounce ceramic or glass ramekins in a large roasting pan and pour about 1/2 cup of the yogurt mixture into each ramekin.
5
Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins.
6
Bake for about 12 minutes, until the custards are set but slightly loose in the centers.
7
Transfer the ramekins to a rack and let cool to room temperature.
8
Meanwhile, in a small saucepan, cook the lemon juice, cranberries, sugar and 1 cup of water over high heat until the cranberries are just tender, about 2 minutes.
9
Transfer to a bowl and let cool to room temperature, about 20 minutes.
10
Drain the cranberries; save the syrup for another use.
11
In a bowl, toss the apple and fennel with the olive oil and season lightly with salt.
12
Spoon the cranberries and the apple salad over the custards and serve.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 14-ounce can sweetened condensed milk, Finely grated zest and juice from 1 lemon, preferably Meyer lemon, 1/2 vanilla bean, split lengthwise and seeds scraped, 1/8 teaspoon ground cloves, and more.

Yes, Lemony Yogurt Custards with Cranberry-Apple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!