I’ve had this recipe of baked yoghurt tucked away in my recipe file for the longest time. Maybe because it’s so simple, I didn’t come around to making it. It’s just three ingredients (if you don’t count vanilla), takes barely any prep time and tastes so good, especially with fresh fruit.
All you have to do is mix together the yoghurt, cream and condensed milk, along with the vanilla pod innards, and pour the resultant mixture into ramekins, Then, bake on a really low temperature until it’s just set. The baking time will vary depending on the size of the ramekin. Plus, the yoghurt will continue to firm up as it cools.
I was debating with myself on the better flavouring to use – vanilla or cinnamon. The Pod from the South won. There is something about those gorgeous black specks of vanilla scattered in every bite that makes it so alluring! Although, I reckon spices like cardamom and saffron would be stellar too when used in the baked yoghurt. I made the baked yoghurt for dinner, but I find myself running to the refrigerator to grab a bite every now and then. And this so creamy, that you can actually feel the subtle crunch of the vanilla seeds in the yoghurt. Mighty good dessert!
Baked Vanilla Yoghurt Recipe
Yield: 3 large ramekins or 6 small ones
Ingredients:
1 vanilla pod
200g. / 8oz. fresh cream (heav cream preferable, I used 25% fat cream)
200g. / 8oz. condensed milk, sweetened
200g. / 8oz. plain yoghurt
Method:
- Split and scrape the innards of the vanilla pod and transfer to a mixing bowl.
- Add the yoghurt and stir till the vanilla looks evenly dispersed and there are no lumps in the yoghurt.
- Stir in the cream and finally the condensed milk.
- Pour into ramekins and bake at 120°C/250°F until just set – approx 15-20 mins. Switch off the oven, and let it cool in the oven.
- Refrigerate for a few hours, and serve chilled.