2 eggs
4 egg yolks
2 cups milk
1 cup grape juice
1 1/2 teaspoons white sugar
2/3 cup honey
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon vanilla extract
3 teaspoons water
1 cup evaporated milk
1 teaspoon lemon juice
Beat eggs, one at a time into yolks. Stir yogurt in yolk mixture after beating with egg yolk; stir into egg mixture until smooth. Fold grape juice and sugar into grape mixture until grains are evenly distributed. Pour into pie shell.
Stream custard on to high speed. Beat in honey, salt, lemon and vanilla extract. Allow to become syrupy, about 3 minutes. Cover and chill custard 1 to 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Set aside.
Beat egg whites until foamy. Add grape juice and sugar; mix without stirring. Sprinkle lemon juice over custard; pour crust over custard. Cover and chill about 1 hour (or until set, about 45 minutes).
Arrange custard in oven rack or cone set upright within pan. Bake uncovered 25 minutes or until custard is set and filling is bubbly. Cool slightly. Beat filling to desired foamy consistency with electric mixer. Garnish