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Baked Vanilla Yogurt with Blueberry Compote / Bhapa Doi

By Jigna
Baked Vanilla Yogurt is creamy, rich, delicious, and super easy to make.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Fusion, Indian
Course Dessert
Diet Eggless, Vegetarian
Servings 5

Ingredients
  

For Blueberry Compote:

  • 1 Cup blueberries fresh or frozen
  • ⅓ Cup water
  • 2-3 tablespoon sugar ((Add as needed depending on the sweetness of berries))

For Baked Vanilla Yogurt:

  • 2 Cups hung yogurt or Greek yogurt
  • ¾ - 1 Cup sweetened condensed milk ((See notes))
  • ¼ Cup heavy cream ((See notes))
  • 2 teaspoon pure vanilla bean paste or extract
  • A small pinch of salt ((Optional))

Instructions
 

For Blueberry Compote:

  • Combine blueberries, water, and sugar in a small saucepan or frying pan.
  • Cook over medium heat for 8-10 minutes or until blueberries are soft but still intact. The mixture will also start getting thicker.
  • Turn off the heat and let the blueberry compote cool down. Keep in the fridge until the time of serving.

For Vanilla Baked Yogurt:

  • Preheat the oven to 325° F.
  • Lightly grease 5 ramekins with neutral oil or melted butter. Depending on the size of ramekins, you may need more or fewer numbers of ramekins. Set them aside.
  • In a large mixing bowl, take yogurt and to this add condensed milk, cream, vanilla, and salt.
  • With the whisk, mix it until well combined and the mixture is smooth.
  • Pour the yogurt mixture into each ramekin and fill up to ¾ of it.
  • Place the ramekins in the baking tray, keep some space between them. Fill the tray with water about halfway up the sides of the ramekins.
  • Bake the yogurt mixture for 25-30 minutes or until firm to touch. You can also check it by inserting the cake tester or toothpick.
  • Remove the ramekins from the oven, and from the tray. Allow them to cool at room temperature and then chill in the fridge for at least 3-4 hours.
  • When you are ready to serve, run the sharp knife through the edges and flip the ramekin on the plate to remove baked yogurt.
  • Top the baked vanilla yogurt with blueberry compote and serve.
  • Instead of serving baked yogurt on the plate, we can also serve it in the ramekin itself. Top the yogurt in ramekins with blueberry compote and serve.

Notes

  1. Condensed Milk: The amount of condensed milk will be vary depending on how tangy the yogurt is and how sweet you would prefer your dessert. So initially add ¾ cup of condensed milk, mix, taste, and then add more as needed.
  2. Heavy Cream: It makes the baked yogurt rich, creamy, and smooth. Instead of heavy cream,  you can also use the same amount of light cream or full-fat milk.
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