A tip via @yougrowgirl led me to Mercer Street Books where I purchased a hardcover copy of Moro, The Cookbook for less than $10. Moro was written by Sam and Sam Clark. After looking at all the recipes, I marked several soups, vegetable starters, and most of the desserts, including the Yoghurt Cake with Pistachios. The custard I baked is a modified version of the yoghurt cake. The Clarks described the cake's consistency as "a light sponge on top with a wet custard below."
It's really important to read the directions, carefully! Instead of separating 3 eggs, I whisked 3 eggs - yolks and whites. Other substitutions: 1/4 cup dark brown sugar for 70g caster sugar; 1T vanilla extract for 2 vanilla pods; almost 160z of Greek yoghurt for 350g yoghurt; and a generous handful of walnuts for 30g pistachios.
Despite not incorporating softly whipped, sugared whites, the resulting custard was light. The dominant taste was lemon with a nice back note of vanilla and tangy yoghurt. Read the L.A. Times review of the cookbook. Read yougrowgirl's review of Moro East.