Easy Yogurt Baked Custard Recipe – Creamy Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Easy Yogurt Baked Custard Recipe – Creamy Indian Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s comforting, creamy, and doesn’t require too much fuss. Well, look no further! This baked yogurt custard is exactly that – a simple, elegant Indian dessert that’s guaranteed to impress. I first made this for a family get-together and it disappeared in minutes! It’s a lovely change from heavier, richer desserts, and the subtle tang of the yogurt makes it incredibly refreshing.

Why You’ll Love This Recipe

This yogurt baked custard is seriously special. It’s unbelievably creamy, thanks to the magic of baking yogurt. It’s also surprisingly easy to make, with minimal ingredients and straightforward instructions. Plus, it’s a fantastic way to use up any leftover yogurt you might have! Honestly, who doesn’t love a recipe that’s both delicious and practical?

Ingredients

Here’s what you’ll need to create this dreamy custard:

• 200 ml thick yogurt (about 3/4 cup + 1 tbsp)
• 200 ml cream (about 3/4 cup + 1 tbsp)
• 200 ml condensed milk (about 3/4 cup + 1 tbsp)
• Any preserve (for topping) – strawberry, mango, or even a berry compote work beautifully!

Ingredient Notes

Let’s talk ingredients for a sec. Using thick yogurt is key here. It really impacts the texture, giving you that lovely, set custard. Dahi, the Indian yogurt, works wonderfully!

As for the cream, you can use whatever’s readily available to you. In India, we often use Amul cream, but double cream or heavy cream will work perfectly too. Just avoid using low-fat cream, as it won’t give you the same richness. And don’t be afraid to experiment with your favorite preserve for topping – that’s where you can really make it your own!

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. Preheat your oven to 180°C (350°F).
2. In a bowl, gently whisk together the yogurt, cream, and condensed milk until everything is smooth and well combined. Don’t overmix – just until it’s homogenous.
3. Pour the mixture evenly into four ramekins. I love using these little individual dishes, they just make it feel a bit more special.
4. Now, here’s the trick for a perfectly creamy custard: place the ramekins in a deep baking tray. Carefully fill the tray with hot water until it reaches about 3/4 of the way up the sides of the ramekins. This is called a water bath, and it helps the custard bake evenly and prevents it from cracking.
5. Bake for 20 minutes. Then, turn off the oven! This is important. Leave the ramekins inside the oven (with the door closed) for a full 3 hours to cool slowly. This gradual cooling is what gives the custard its silky texture.
6. Once cooled, remove the ramekins from the water bath and chill them in the refrigerator for at least 2 hours. This allows the custard to set completely.
7. Finally, top with your favorite preserve and serve!

Expert Tips

• Don’t skip the water bath! Seriously, it makes all the difference.
• Cooling is crucial. Resist the urge to peek! Letting the custard cool slowly in the oven is key to preventing cracks and achieving that perfect texture.
• Gentle does it. When whisking, be gentle. You don’t want to incorporate too much air into the mixture.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Swap the yogurt and cream for equal amounts of coconut yogurt and coconut cream. It’s surprisingly delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Infuse the mixture with a pinch of cardamom powder for a warm, aromatic twist. My grandmother always added a tiny bit – it’s divine.
• Festival Adaptations: This custard is perfect for celebrations like Diwali or Eid. You can garnish it with chopped nuts and edible silver leaf for an extra festive touch.

Serving Suggestions

This baked custard is lovely on its own, but it’s even better with a sprinkle of chopped pistachios or a few fresh berries. A small drizzle of honey wouldn’t go amiss either! It’s a wonderful dessert to serve after a spicy Indian meal, as the coolness and creaminess balance the flavors beautifully.

Storage Instructions

Leftover custard can be stored in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing any odors.

FAQs

Let’s tackle some common questions:

• What type of yogurt works best for baked custard? Thick, full-fat yogurt is the way to go! Greek yogurt or Indian dahi are excellent choices.
• Can I make this custard ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• How do I prevent cracks from forming on the custard? The water bath and slow cooling process are your best friends here.
• What can I substitute for condensed milk? You can use granulated sugar, but you’ll need to adjust the amount and add a little extra liquid (like milk or cream) to achieve the right consistency. About 60-80g of sugar should do the trick.
• Can I bake this in a single large dish instead of ramekins? Yes, you can! Just adjust the baking time accordingly – it will likely take longer to bake through. Keep an eye on it and test for doneness with a toothpick.