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Mediterranean Yoghurt Custard

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
Marhaba - Welcome!  If you're new here, you may want to subscribe to my RSS feed, check out the Recipe Index. Or follow me on the social network Facebook. Thanks for visiting!

It's been a while everyone. A long while in fact. I took a year away from the Internet and social life as my mother died then later last winter I injured my back and went through a bout of depression. I'm slowing starting to come around. I appreciate all the lovely support and messages I've recieved in my e-mail box and on Facebook.

After the faith packed month of Ramadan, came the Eid cakes preparations. It made me think of my little old blog and how I missed doing it. I must admit there were times it became a chore to do, but overall was something fun that brought joy to my life and has been a bridge for me meet some lovely people from all over the world.

I made this dessert the other when some friends came to visit. Something quick that really takes very little effort. Here in Algeria, most bakeries sell this dessert Flan Patissier baked in enormous trays. This classic dessert made its way from France, where it's usually baked in a flaky shirt crust pastry. Doing some research using my friend Cheikh Google I came across Flan Patissier's more creamy and zingy cousin the Spanish Cuajada.

Cuajada, also known as Gatzatua or Mamia in other parts of Spain, is a unique creamy dessert made from ewe's milk that can be sweet or savory. Very similar to yoghurt in texture, but slightly different in taste. Cuajada is mild and not acidic. Although the ingredients that I use for my Cuajada is availible in most superettes ... being able to eat Cuajada all year round is very convenient. I love the idea of waiting until the holiday times to enjoy something so precious. Always a treat, given and received with great love and appreciation.

My fondess for yoghurt, it naturally follows that I love cuajada too. This is, after all, a simple milky dessert, taken with honey, sometimes nuts, sometimes fruit and sometimes by itself. But there is something about its creamy smoothness, its milky white innocence, which makes me feel inexplicably optimistic about life!

mediterranean yoghurt custard  
aka cuajada in spanish or flan patissier in french 
Traditional Mediterranean egg custard dessert found easily in Algerian, French and Spanish bakeries, made lighter using yoghurt.


desserts  | makes  small 12 wedges 



With optional dusting of powdered sugar  or light caramel sauce

‣ 1 yoghurt pot = 125ml or 4.4 oz or ½ cup

  • 1 pot Greek yogurt (plain or any flavor you like)
  • 2 large eggs, beaten
  • 2 tsp vanilla essence or half vanilla pod scrapped
  • ½ tsp ground cinnamon
  • 2 pots of sifted flour
  • 4 pots of milk
  • 1 pot of sugar
  • 1 pot of desicated coconut (optional)

    Preheat the oven to 300°F - 150°C.

    In a large mixing bow, mix all the ingredients together using a hand whisk.

    Lightly grease a baking dish. I have used a round 25 cm tart pan. You can easily use a square or retangular pan. But the baking time will vary. 

    Now pour the mixture into the baking dish. And bake in the oven for about 30-35 minutes until the custard is set.

    Cool the cake in the dessert for about 10 minutes before cutting. And optionally dust with powdered sugar.

    This dessert, if it lasts that long will keep up to 7 in the fridge and up to 6 months if frozen. To use, simple thaw out on the countertop. 

    Please note I used coconut flavored Greek style yogurt since that's what I like. You can easily use vanilla or any other flavor you like. It can be the aromatic yogurt or the swiss style with fruit chunks. 
    If you want to make this dessert refined sugar-free simply use use ¾ pot honey.

    If you use a yogurt will is already sweetened. You'll find the custard may be too sweet for your taste. So use about one fourth less sugar if you are using sweetened yoghuert.  

    You can add fruits in this recipe like prunes, pears, quinces, figs, strawberries, apricots or even raisins.

    I have not tried but this optionally to make this dessert vegan you could sub the eggs for 2 flax eggs: Place 2 TBS of ground flax seeds in a cup add 4 TBS of hot water to the cup and allow it to sit for 5 minutes before using.Should be thickened and cooled before adding to the batter. And use vegan milk like almond or even coconut milk instead of the cow milk and use a vegan yoghurt like coconut yoghurt or even soy. 

    You can sub spelt flour for the wheat for a gluten-free version. 



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      WHAT do you like make using yoghurt?

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        1. This sounds very interesting Heni and sounds delicious as well. You must be very excited to have your mother staying with you now and you certainly need some help with the little ones.

        2. Peace be with you dear Henia. This is Fasni passing by to say hello and to thank you fromt he bottom of my heart for these gorgeous recipes ! I am looking at your Cuajada with yoghurt and noix de coco and the Roulade d'Expresso with noix de coco. Both look delicious. As I am not confident with cakes, I might start off with the Cuajada. I will let you know the outcome inchaAllah. God bless !!

        3. maashallah delicious looking dessert with coconut

        4. Un pur délice, merci pour ce beau et bon partage, bravo

        5. Coucou Ma belle, comment ça va ?

          Tu as un tag chez moi !!!


        6. un dessert typiquement espagnol! très délicieux! merci du partage

        7. Hi,
          my name is Stefania and i have a simple food blog.
          I love this recipe and i will do it soon.
          Congratulation for your web site, very nice photos and recipes.

        8. Asalam Alaikoum welcome back Heni I have really missed your blogs ️inshallah your back is improved and you feel the peace and comfort from our lord :) I have continued all throughout ramadan to use your yummy recipes thank you for all of them and the easy way you post them for us so way to follow. Take care sis and hoping you are well xx


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