contrasting texture courtesy of the almond crumble, this traditional Indian dessert of Baked Bengal Curds is certainly one to try. It is naturally gluten free.
If you’re looking for an easy dessert recipe which is not only tasty but perfect either as a mid-week treat or to serve when entertaining guests then look no further, you’ve found it!
All three elements of this delicious dessert, the curds, almond crumble and macerated berries, require just 10 minutes of hands on time, which includes getting the kitchen scales out of the cupboard and weighing the ingredients, or up to 15 minutes if you’re working particularly slowly! If that’s not enticement enough just check out how inviting the dessert looks with those beautiful summer berries against the creamy white of the baked curds. And the piece de resistance, for some, me included, is that this dessert tastes remarkably like cheesecake!
Smooth. Creamy. Delicately flavoured. It’s far quicker to rustle up than a regular baked cheesecake, being baked in ramekins it spends far less time in the oven too. And of course as the baked cheesecake is served in individual portions it makes it even more special – or at least in my opinion. One issue with baked cheesecakes, despite their deliciousness, is that they can easily crack potentially affecting the aesthetic appeal of your dessert. But this easy cheesecake recipe doesn’t seem to have that issue (or at least the baked surface hasn’t cracked on the numerous occasions that we’ve enjoyed Baked Bengal Curds).
Our first introduction to Baked Bengal Curds, also known as Bhapa Doi, was in an edition of the Metro newspaper. Being enticed to try it and learn more about this simple yet delicious dessert I called upon our friend Google. A quick search taught me that this is a traditional Indian dessert which is often served for religious celebrations in the Hindi calendar. The name Bhapa Doi literally means steamed yogurt, as the dessert can be steamed rather than baked.
It transpires that the dessert, which our western eyes may view as a deconstructed cheesecake, is a fabulous base for carrying other flavours and textures. Many of the recipes I’ve read on-line incorporate cardamom powder in the curds and some talk of using pineapple extract, though I tend to stick with vanilla. The dessert is then often finished with some form of fruit and nuts, making it naturally gluten free. The recipe in the Metro used a little tamarind paste to enliven some mixed berries. Other cooks have served their traditional Bengal dessert with pomegranate seeds, pistachios, and even sliced kiwi fruits. Some suggest baking the dessert with a few saffron strands resting on top of the white curds to create a wonderful orange colour giving a beautiful contrast when pistachios are scattered over the top.
So, here’s how to make Baked Bengal Curds with Macerated Berries!
cheesecake like curds, colourful berries and
contrasting texture courtesy of the almond crumble, this traditional
Indian dessert of Baked Bengal Curds is certainly one to try. It is naturally gluten free.
Hands on time: max 15 mins Cook time: 25 mins Yield: 4
4 ramekins, we used GU dessert glasses which hold 100ml
For the Baked Curds
- 166ml Greek Yogurt
- 133g Condensed Milk
- 100ml Double Cream
- 1 teaspoon Vanilla Extract (optional)
For the Almond Crumble
- 15g Butter, unsalted
- 55g Ground Almonds
- 25g Caster Sugar
For the Macerated Berries
- 75g Mixed Fresh Berries, cleaned (such as strawberries, raspberries, blueberries) + a few extra to dress the plate
- 1 – 2 tsp Icing Sugar
- drizzle Balsamic Vinegar
a) The quantity used was perfect was filling 3 TU dessert sized ramekins, of course if your ramekins are a little larger you may need to consider increasing the quantity of ingredients. b) The almond crumble mixture makes sufficient to allow guests to add extra if desired. c) Can be made the day ahead if required.