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.
{ 48 comments… read them below or add one }
Thanx so much for posting this recipe.. Truly missed your blog post..jus wanted to know that when u talk abt the cream.. What cream should I use.. Amul or rich ? And can u tell me the approx time for baking to get a rough idea !!!.. Thanx
and instead of vanilla pod if I wana use vanilla extract what shud be the quantity..
Thanks for your kind words, Prapti!
When I say 25% cream, it’s Amul cream. If you get your hands on Parsi dairy cream, that would be awesome too. I’ve edited the post to include the approx baking time. You should use 1 tsp vanilla extract instead of the pod..
Sounds divine. Will try it when my Tongan vanilla beans get here! Also gave you a stumble thumbs up.
This is new to me, looks good
Wow, what a nice idea! I just stumbled upon your blog and I’m so glad That happened. I’m so loving what you’ve been doing out here!
Thought of sending you a quick message before looking around your beautiful space for hours!
Do you use Greek yogurt, plain yogurt, make your own?
I use regular yoghurt.
Lovely and delicious treat Shaheen! Don’t have access to vanilla pods, hope essence will make do. Beautiful clicks and a real quick dessert.
shaheen would vanilla essence do good..ya i mean it cant beat the vanilla beans but i hope it suffices..and oh another thing..i have a regular convection microwave so once i put in the ramekins, how long do i need to bake it for..pls??
Hey Sulagna, You can use a tsp of vanilla extract instead of the vanilla pod. You should bake it for 10 minutes to start with. Then check the surface to see if it feels like it has set. I baked mine for 15 minutes.
looks incredible!
I had it in oven ten minutes after I read the post and it is amazing! now all I have to do is stop circling the refrigerator so the husband and son can have some.
Thank you again.
Elegant and great looking dessert..
Hi Miss Purple!
Just wanna say “you blog is very cute and inspiring!” I love the photos and the content. keep it up!
Rica
Omaha, Ne
Cool..its like a healthier panna cotta!
Definitely bookmarking this one
It’s a lovely idea; I would never have thought of baking yogurt on my own
Wow that just sounds so simple and delicios! I never would have thought to bake yogurt..yum!
these sound excellent, I’ve only ever had one baked yoghurt thing and it was nothing like these. Definitely going to give them a shot!
Looks yummy. Trying it for aaryan and me right now.
Girl, you’re going to make me put on more than i can handle 
will little bowls do instead of the ramekins?
Hugs,
Smita
I’m a little late since you guys are already devouring it, but just so it’s clear to everyone – any oven proof bowls will work just as well.
I have never made baked yogurt before. Sounds and looks delicious. I think you’re right, some other flavours would carry really well, too. I will have to try this!
I love the use of real vanilla beans! I was in Tonga recently and brought back a whole bunch so I’ve been using them in everything.
Where do we get the heavy cream that you mentioned? Any brand that we should look for?
TIA!
Amul cream works perfectly, that’s what I used.
I have a great idea! You should make petits fours! You know, the little fondant covered cakes, just like in Alice in Wonderland when she ate the pretty little cake that made her grow! People also serve petits fours at tea parties! They call it Upelkuchen in the Alice in Wonderland, but it looks like a slightly bigger version of a petits four! You can make all different variety’s like Strawberry, Pumpkin, Vanilla, Coconut, Carrot, etc.
Baked yogurt is one of the things I have made for the longest time and is a favourite in my house. My recipe is similar to yours and I serve it with myriad toppings Iike berry conserves, fresh fruit or chocolate sauce.
This looks so easy! I love it. Have a local yoghurt flavour (rooibos & honey) in mind that I bet would be divine in this.
If I wanted to try this with cinnamon or cardomom, how much of each would you recommend I use? Thanks for the yummy recipe!
Hey! I’d use 1 tsp of cinnamon or 1/2 tsp of cardamom (I think this has a much stronger taste) in the baked yoghurt.
A yummy vanilla dessert! Right on!
Cinnamon I think would have been equally yummy, I’m sure.
~ingrid
I have ramekins, yogurt and cream at home and that bottle of vanilla extract which I shall not use for your recipe. Will get vanilla pods from the Mexican store I buy spices and nuts from. Love your yogurt. Your cake for K’s K was awesome.
you reminded me of my mom’s simple home-made yogurt and its’ amazingly good taste. i love your cute presentation, this is my first time stumbling upon your blog and its a winner of my heart! will definitely follow you =) love seeing desi women on the blog world
Aww thank you!
Feeling’s mutual. I love bumping into Indian bloggers!
looks awesome! I have to try this
hey, i know you are not a fan of microwave cooking, but i have an almost identical recipe (just no cream thats all) and i microwave 1 small ramekin for 1 minute and let it rest for 2 minutes. its usually done by then. if you do many at a time then the time differs of course, though the edges start curdling if you go on for too long, the curdled part tastes good too…
Thanks a ton, have been wondering since ages how to make it.
AWESOME…simple and divine. I tried this recipe today turned out luscious and perfect with tart strawberries
Should be taken in small servings as its pretty rich…Cant wait to try more of your recipes 
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This yogurt with a drop of honey on top and an almond, along with dessert wine are absolutely amazing!!
Dear Shaheen,
This is one of my favourite desserts which i had the benefit of having for the first time in my life at The Trident and it was amazing. I have been thinking of the receipe and i am so happy to see it on your site….i cant be thahnkful enough…shall be making it tomorrow….
When you say yogurt…would Amul do?? …my worry is that it is not think enough and is watery..shall i remove the water and then use the rest???
Dear Shaheen,
I did try it…it was delicious with fresh strawberries…maybe i shall try reducing the condensed milk a bit and increasing the yogurt..since i think it could do with slightly less sugar content…..brilliant and easy though..thank you for this one…
baked yogurt it’s easy and brilliant recipe. but i want to know can i use any other heavy cream instead of amul cream.
Of course you can.
A friend forwarded your blog to me asking e to try out this recipe.
Loved your blog, and this shall be dessert for an upcoming dinner party !
Hi, I have tried this recipe and it was a hit! One of my guests asked me though whether it can be made in a microwave oven? any idea? I told her I would check with you. Keep cooking, baking and blogging too!!! we enjoy it!!
Ok I am writing in again with another query. What if. Tried to cook the mixture in a big bowl instead of little bowls /ramekins. Do you think it would just mean that I bake it a little longer? Pls comment.
Absolutely!
And for your previous comment, I’m not sure how you’d make it in a microwave oven – I don’t use one.
Made this dessert for the second time, in preparation for a sunday lunch i’m hosting tomorrow. So simple to remember and tastes amazing!
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