Pistachio Cardamom Baked Yogurt
A silky baked yogurt custard scented with cardamom and topped with crushed pistachios, served warm or chilled.
It comes together in one bowl with pantry staples: thick yogurt, sweetened condensed milk, eggs, and a touch of cardamom. A scatter of crushed pistachios on top adds a gentle crunch and a lovely green contrast. Serve it warm from the oven for a cozy finish, or chill it for a few hours for a cleaner, cheesecake-like slice.
This is a forgiving recipe for a weeknight treat or a make-ahead dessert for guests. It needs no water bath and no fuss, just a gentle bake until the edges are set and the center still has a slight wobble. The result is a softly set custard that is rich but not heavy, and delicately perfumed without being overpowering.
Ingredients
- 2 cups full-fat Greek yogurt (or thick whole-milk yogurt, strained)
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground green cardamom
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/4 cup shelled unsalted pistachios, roughly crushed
- 1 teaspoon ghee or unsalted butter, for greasing
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 1-quart (about 1-liter) baking dish or four 6-ounce ramekins with ghee or butter.
- In a large bowl, whisk the yogurt and sweetened condensed milk until completely smooth and no lumps remain.
- Add the eggs one at a time, whisking gently after each addition. Stir in the ground cardamom, salt, and vanilla extract until just combined. Avoid over-whisking to keep the custard free of excess air bubbles.
- Pour the mixture into the prepared dish or divide among the ramekins. Scatter the crushed pistachios evenly over the surface.
- Bake for 25 to 30 minutes for ramekins, or 30 to 35 minutes for a single dish, until the edges are set and the center still has a slight wobble when the dish is gently nudged. The custard will continue to set as it cools.
- Remove from the oven and let cool on a wire rack for at least 20 minutes. Serve warm, or refrigerate for 3 to 4 hours until fully chilled and firm before serving.
Cook’s tips
- Use full-fat yogurt for the creamiest texture; low-fat yogurt can make the custard watery.
- If your yogurt is thin, strain it through a fine-mesh sieve lined with cheesecloth for 30 minutes before measuring.
- Do not overbake; a slight jiggle in the center means it will be silky rather than rubbery once cooled.
- Crush the pistachios with the flat side of a knife or a small food processor for an even, rustic topping.
Substitutions
- Swap the pistachios for crushed almonds or cashews.
- Use 1/2 teaspoon ground cinnamon plus a pinch of nutmeg instead of cardamom for a different warm spice profile.
- For a less sweet custard, reduce the condensed milk to 3/4 cup and add 1/4 cup whole milk.
Storage & reheating
Store leftovers covered in the refrigerator for up to 3 days; serve chilled or gently reheat individual portions in the microwave for 20 to 30 seconds.
Frequently asked questions
Can I make this pistachio cardamom baked yogurt without eggs?
This recipe relies on eggs to set the custard. For an egg-free version, you can try a baked yogurt made with a cornstarch or agar-based custard, but the texture will be different.
Why did my baked yogurt turn out watery?
Watery results usually come from thin yogurt or overbaking. Use full-fat Greek yogurt or strain regular yogurt, and pull the dish from the oven while the center still wobbles slightly.
Can I use cardamom pods instead of ground cardamom?
Yes. Crush the seeds from about 6 green cardamom pods and grind them finely. Use the same amount as the ground cardamom called for in the recipe.
How do I know when the baked yogurt is done?
The edges should look set and slightly puffed, while the center should still have a gentle wobble when you nudge the dish. It will firm up further as it cools.
