Creamy Baked Yoghurt 3-ways

Caramelized Pineapple and Rum

 

Mixed Berries with Berry Champagne Coulis 

Preheat the oven to 140^oC.

In a bowl, beat the yoghurt and condensed milk until smooth. Add the cream and mix in.

Pour the mixture into 6 ramekins and place inside a large roasting pan that is filled halfway with boiling water. Carefully place the large roasting pan in the oven and bake for 40 - 45 minutes or until set.

Remove the oven and leave to cool down. The center will still be wobbly however it will set once it has cooled down. Cool to room temperature and then refrigerate for at least 3 hours.

Air Fryer:
Use a deep silicone liner or dish to fit in the basket of the air fryer. Fill halfway with boiling water. Place 4 ramekins at a time into the air fryer. Bake at 140^oC for 15 minutes. Remove and leave to cool before refrigerating.

Variations:

Caramelized Pineapple and Rum
Over medium heat, heat the brown sugar and butter. Add the pineapple and allow to caramelize. Add the rum and swirl the pan. 

Spoon on top of baked yoghurt and top with chopped pistachios. 

Mixed Berries with Berry Champagne Coulis
Over medium heat, simmer the berries, sugar and sparkling wine together until thick. Spoon on top of baked yoghurt.

Cinnamon Bun with Pear and Amarula
Over medium heat, heat the brown sugar and butter. Add the pears and allow to caramelize. Add the Amarula and swirl the pan. Spoon on top of baked yoghurt and top with chopped pecan nuts.