Prep Time: 2 Hours
Yields: 8 Servings
Don't be fooled by its simplicity, this recipe makes an absolutely delicious dessert, which can be served after a simple family meal or dressed up for company. It is adapted from the Sharing Shores cookbook, Saffron to Sassafras.
1 cup plain yogurt (not fat-free)
1 (14-ounce) can condensed milk
1 (12-ounce) can evaporated milk
1 tbsp vanilla
¼ cup granulated sugar (optional)
Preheat oven to 200º F. In a medium bowl, whisk yogurt until smooth. Add condensed milk and mix well. Stir in evaporated milk, vanilla, cinnamon and nutmeg. Blend well, but do not beat. Pour into 8"x 8" square ovenproof dish. Bake for 1½ to 2 hours or until set. Remove from oven and cool to room temperature. Refrigerate 4 to 6 hours. Serve plain with fresh fruit and chopped pecans, or for a more elegant touch, sprinkle with sugar and melt with a crème brulée torch.