Baked Bengal Curds with Macerated Berries
Think of this dessert as an easy baked cheesecake. With creamy cheesecake like curds, colourful berries andcontrasting texture courtesy of the almond crumble, this traditional
Indian dessert of Baked Bengal Curds is certainly one to try. It is naturally gluten free.
Servings: 4
Calories: 409kcal
Equipment
- 4 x 100ml (4floz) ramekins
Ingredients
Baked Curds
- 150 ml (¼pt) Greek style yogurt
- 125 g (4oz) condensed milk
- 100 ml (4floz)double cream
- 1 teaspoon vanilla extract optional
Almond Crumble
- 15 g (½oz) butter
- 50 g (2oz) ground almonds
- 25 g (1oz) caster sugar
Macerated Berries
- 75 g (3oz) mixed fresh berries cleaned (such as strawberries, raspberries, blueberries) plus a few extra to decorate
- 1 - 2 teaspoon icing sugar (powdered sugar)
- drizzle balsamic vinegar
Instructions
To make the baked cruds
- Preheat the oven to 150℃ (140℃ fan)/300°F/gas mark 2. Fill the kettle with water, and set it to boil.
- Place 150ml (¼pt) Greek yogurt into a bowl and stir to make smooth. Add 125g (4oz) condensed milk and 100ml (4floz) double cream. Mix together until well combined. It thicken slightly.
- Spoon the mixture evenly between the ramekins. Avoid over filling them as the mixture will puff up a little during the bake.
- Place the ramekins in a roasting tin. Carefully pour the water from the kettle into the roasting tin, so that it comes half way up the side of the ramekins. Avoid getting water on the curd mixture.
- Place the roasting tin in the centre of the oven. Bake for 25 minutes. The curds will puff up a little during the bake. The curds will still have a slight wobble at this stage.
- Remove the roasting tray from the oven and set aside to cool. Once the curds and ramekins have cooled, remove them from the water bath and wipe the ramekins to dry. Place in the fridge for 1-2 hours (or even over night) to set completely.
Make the crumble
- Place 15g (½oz) butter, 50g (2oz) almonds and 25g (1oz) sugar into a frying pan. Set on the hob over a medium heat. Allow the butter to melt and the almonds to slightly toast. Stir regularly. The mixture will clump together a little. Remove from the hob and transfer the almond mixture into a small bowl. Set aside until required.
Macerate the berries
- Up to half an hour before serving prepare 75g (3oz) mixed berries. Cut the strawberries into quarters and raspberries in half. Place the fruit into a bowl. Scatter with 1-2 teaspoon icing sugar. Drizzle with a little balsamic vinegar (no more than half a teaspoon). Stir together to combine. Set aside for about 30 minutes to allow the flavours to meld together and a juice to develop.
To complete
- Serve the baked curds with the macerated berries and almond mixture.
Notes
- The quantity used was perfect was filling 3 x 100ml (4floz) sized ramekins, of course if your ramekins are a little larger you may need to consider increasing the quantity of ingredients for the curds.
- The almond crumble mixture makes sufficient to allow guests to add extra if desired.
- The curds and crumble mixture can be made the day ahead if required.
Nutrition
Calories: 409kcal