This is easily the easiest dessert I have made in a fairly long time. It’s something that can be cooked on the spur of the moment and barely takes any time at all. And so creamy and light with a delicious cinnamony taste. You can make so many variations too! Use a vanilla pod, saffron, cardamom, nutmeg, and just about any kind of fruit.
I had read the recipe somewhere but had never got around to trying it out. It was only when I heard my grandmother complaining of the amount of curd we waste everyday that I suddenly remembered I could make this. Since I didn’t have the recipe written down and all I could remember were the ingredients and that they were to be mixed in equal quantities, I decided to try out a little experiment without resorting to the internet to bail me out as always. What followed was a most beautiful, elegant and refined dessert. And I just loved the lovely specks of cinnamon in it!
So what I did was mix together equal quantities of yoghurt, condensed milk and cream with a bit of cinnamon. And then I had no idea how to bake it! I thought of using a water bath in the oven but gave up just because I was lazy (if you try it out, do let me know). Finally I just baked it normally for 20 minutes.
My experiment – before stirring in the cinnamon, I had kept a bit of the cream - yoghurt mix aside. I mixed in some canned blueberries into this and popped it into the oven for 15 minutes. When I took it out to check, it had a small puddle of water on the top (I’m not sure why this is, it may be because I used homemade yoghurt that has a lot of water). So I scooped that out and found though the top had slightly set, there was water underneath. I stirred the whole thing and scooped out the rest of the water. The mix had now become grainy. I put it back into the oven for another 15 minutes. This was delicious though not as creamy as the cinnamon yoghurt. Though it was grainy and curdled, I was quite surprised at how great it was to eat!
Makes 3 large bowls or 6 small bowls
200 gms yoghurt
200 gms cream
200 gms condensed milk
1 tsp cinnamon
- Preheat the oven to 120 C / 250 F
- Stir the yoghurt well so that no lumps remain.
- Stir in the cinnamon.
- Mix in the condensed milk and cream.
- Divide the mixture into the bowls and bake for 15 – 20 minutes.
- Refrigerate it and serve cold.