My Notes

• Ingredients: 1.5 cups plain/vanilla yoghurt, 4 eggs, 5 tbsp cornstarch (+ 1 tsp vanilla optional)
• Whisk yoghurt + eggs, fold in cornstarch until smooth, pour into parchment-lined loaf pan
• Bake at 350°F (175°C) for 50–60 min until toothpick comes out clean
• Cool 30 min at room temp, then refrigerate at least 2 hours before serving
• Tastes like a cross between flan and Basque cheesecake — mildly sweet, so top with berries or honey