One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake.

Baking the yoghurt gives it such a pleasant mouthfeel, but I could just as easily eat spoonfuls of this mixture as is.


Baked Yoghurt Brûlée

  • 2 cups full cream yoghurt
  • 3/4 cup condensed milk
  • 155g tin of dessert cream (or fresh cream)
  • 1 teaspoon fine cardamom
  • 1 teaspoon arrowroot powder (or cornstarch) – this is optional


  1. Preheat your oven to 160 degrees Celsius (or 140 degrees if using a fan-aided oven).
  2. Mix the ingredients together and pour into ramekins.
  3. Place ramekins in a roasting tray and pour water around them to create a shallow water bath.
  4. Bake for about 15-20 minutes, until just set.
  5. Remove from oven and allow to cool.
  6. To brûlée, sprinkle sugar over the yoghurt and use a kitchen torch to caramelise. If you don’t have a torch on hand, pop the sugared yoghurts under a hot grill until the tops liquefy and turn golden.