Baked yoghurt has got to be the simplest dessert you could make. It needs just 4 ingredients and less than 25 mins to make. Once you’ve made this basic but very delicious pudding, the variations you could try are endless.
This yoghurt pudding needs only condensed milk, regular milk, vanilla essence and yoghurt to make. Could it be any more simpler? Once you’ve mixed all four ingredients, you bake the pudding in a water bath till they are done. Let them cool and you can serve them as is. You could pass this off for a baked yoghurt cheesecake given its smooth texture.
I found these baked yoghurt puddings quite irresistible all on their own, although if you’d like to take them a notch higher, you could serve them with strawberries, mango, pistachios, rose water or even some marmalade. They could really complement any combination. I’d find it hard to not try pairing them with strawberries or rose water and pistachios. I might just get to that right away,
Condensed milk in the recipe adds enough sweetness to this pudding, so you really don’t need anything else. It’s a great ingredient to use in desserts. Have any of you tried this tres leches cake I posted earlier? If you adore condensed milk as I do, you will love this cake. I can’t be the only one who can’t stop tasting condensed milk at one spoon.
This recipe is similar to making creme caramel except that it is much easier to make and needs lesser time. So it’s a perfect recipe for a last-minute dessert. If you’re an absolute creme caramel loyal though, check out this recipe from my previous blog. I used vanilla to flavour the pudding, but baked yoghurt would also taste great with rose water, pistachio or even almond. Let me know what you decide to try it with.
- The recipe needs hung curd. To make 1 cup of hung curd, take about 1 1/2 cup yoghurt, put it in a muslin cloth and leave it over a strainer to drain for at least an hr. This will drain out all the excess water and you will be left with thick curd to use to make the pudding.
- The recipe needs equal amounts of the 3 main ingredients; milk, yoghurt and condensed milk. So once you measure out the hung curd you can use equal amounts of milk and condensed milk to make the pudding.
- I baked these desserts, but you can also steam them on the stovetop
- Let the puddings completely cool before serving. If you are making them in advance, you can store them in the fridge. They harden a bit but you can bring them back to their original texture by leaving them out for about 20 mins before serving.
Baked Yoghurt :
1 cup Hung curd
1 cup Condensed milk
1 cup Milk
1 tbsp vanilla essence
Butter for greasing the ramekins
- Preheat the oven to a 180 C
- In a large bowl, measure equal amounts of milk, hung curd and condensed milk. I used 1 cup of each of these ingredients.
- Add the vanilla essence.
- Using a whisk, mix the ingredients into a smooth mixture, making sure they aren’t any lumps
- Lightly grease 5 ramekins with butter. Divide the mixture equally between the ramekins, filling them to about two thirds full.
- Place the ramekins in a large baking dish. Fill the dish with boiling water to come up to halfway of the ramekins, making sure no water gets into the ramekins.
- Place the dish in the preheated oven and bake for about 25 mins.
- Let the puddings cool completely before you serve them.