This month we have the talented Anwesha Budharaju, a food blogger and enthusiast sharing her most loved recipe of Baked Yogurt. We’re sure you’re going to love this delightful recipe and try it out for yourself in the comfort of your kitchen.
Ingredients for the Yogurt filling:
Thick Yogurt/Curd – 1 and ½ cup
Condensed milk – 4 – 5 tbsp (adjust according to your taste)
Fresh Crème – 4 – 5 tbsp
Vanilla essence – a few drops
Ingredients for the Banana Caramel Base:
Ripe Banana – 2 mashed
Brown sugar – 1 tbsp (can also use regular white sugar, but would need to caramelize it longer)
Salt – a pinch (I always add salt to my desserts to cut the sweet, can avoid if you want)
Take mashed banana in a pan and add sugar to it and cook it for about 5 min till it gets cooked and slightly thick, and starts emitting a sweet caramelized smell. Add the salt at this stage.
If you use white sugar or unripe banana, you may need to cook it longer, lets say 10min.
Now put in a spoon of this mixture into the individual ramekins and spread it around till it covers the base evenly.
Save some caramelized banana for topping.
Now put in all the ingredients for the yoghurt filling in a large bowl and mix well with a whisk, till it is smooth.
Check the taste and adjust the condensed milk accordingly. It should not be too sweet, as the caramelized banana adds to the sweet too.
Pour in this yoghurt filling over the banana mixture in the ramekins, almost till the top.
Now place these ramekins in a baking tray filled with water. The ramekins should be half immersed in water.
Now place this tray in a preheated oven at 180° C and make for 15min. you can adjust the timing according to the size of the oven.
The top of the yoghurt basically slightly bulges and then sets, with it still being giggly when moved. Once this step is reached you can turn off the oven.
Once the ramekins reach room temp, place them in the fridge for 1 hr, DO NOT FREEZE.
Then top it with the remaining banana caramel mixture and serve.