White Chocolate Yogurt Custard
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White Chocolate and Yogurt Custard

A tangy runny custard when hot and thick when cool. It's perfect with a good old fashioned crumble or as a stand alone dessert in it's own right.
Prep Time5 mins
Cook Time15 mins
Setting Time2 hrs
Total Time20 mins
Course: Dessert, Dips, Spreads & Sauces
Cuisine: British
Keyword: custard, yoghurt, yogurt
Servings: 4 people
Calories: 207kcal
Author: Choclette @ Tin and Thyme


  • 2 egg yolks (large)
  • 40 g vanilla (golden¬†caster)¬†sugar
  • 400 g Greek yogurt
  • 50 g white chocolate


  • Whisk the egg yolks in a pan with the sugar until smooth. Then whisk in the yogurt.
  • Heat the pan gently whisking from time to time to ensure no lumps form and the mixture doesn't get so hot that it curdles. The mixture will thin initially, but keep going until it thickens again - about 15 minutes.
  • Remove from the heat and add the chocolate. Stir until melted and smooth.
  • Use immediately as a warm custard sauce or pour into individual pots and leave to set in the fridge for a couple of hours.


Serves 4 as a stand alone dessert or 6 if used as a warm custard sauce to accompany a hot pudding.


Calories: 207kcal | Carbohydrates: 21.8g | Protein: 12.2g | Fat: 8.3g | Saturated Fat: 4.8g | Cholesterol: 113mg | Sodium: 48mg | Potassium: 186mg | Sugar: 21g | Calcium: 110mg | Iron: 0.2mg