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
- Preheat your oven to 160 degrees Celsius (or 140 degrees if using a fan-aided oven).
- Mix the ingredients together and pour into ramekins.
- Place ramekins in a roasting tray and pour water around them to create a shallow water bath.
- Bake for about 15-20 minutes, until just set.
- Remove from oven and allow to cool.
- 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.