Baked yogurt. Slurp! Enough said. 3


You know there are some recipes you bookmark and keep aside for some special occasion and then something or the other happens and you always end up making something else or the other. This recipe for Baked Yogurt is something that I had earmarked almost a year ago but I just never ended up making it. Either the occasion  didn’t demand a dessert like this or, being the yogurt fans we are at home – there wasn’t any left to make this dessert.

Now before I go on to the recipe, I must tell you a little something else: My dear friend Ruchira of Cookaroo had written this for me as a guest post. It was the first guest post on my space and I was thrilled that it was a good friend like her who was doing this for me. Ruchira is now in Islamabad, where she has moved with her journalist husband, fortunately just before she moved I got the chance to meet her when she was in Delhi. It was a sultry afternoon where we caught up with each other, brought ourselves up to date on our lives, spoke about our dreams, the uncertainty of the future and a whole lot of other things, food included, of course! So when I was on my way back home, I was thinking to myself – it is high time I made that baked yogurt. And I did, the same weekend.

I made this Baked Yogurt in two different ways – one by baking it in a bain marie and the other by baking it directly at a very low temperature. Was there a difference between the two? Yes, the first method gave me a smoother and a more mellow result. I flavoured this with some orange zest so it had that wonderful zing and a refreshing aroma. It was somewhere between a pannacotta and cheesecake in texture. Just beautiful! The second method was faster but the flavours were a little stronger and the top had a caramelly layer to it. Delicious!

Here’s the recipe for Baked Yogurt


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