Bengal Baked Curd with Tamarind Berries
Mishti Doi Jamun Ki Sath
Why This Recipe Works
A lighter take on traditional cheesecake, this set yogurt pudding is incredibly rich and creamy without being heavy. The sharp, tangy tamarind berries and toasted almonds provide a vibrant contrast to the sweet curd.
Instructions
Set your oven to 300°F and prepare four ramekins. Whisk together the yogurt, condensed milk, and heavy cream until perfectly smooth, then divide the mixture between the ramekins.
Place the ramekins into a deep roasting pan and fill the pan with boiling water until it reaches two-thirds up the sides of the ramekins. Bake for 25 minutes, then cool and refrigerate for at least two hours to set.
In a small pan, stir the almonds, butter, and a bit of sugar over medium heat for a couple of minutes until they brown into a crunchy crumble.
Simmer the berries with sugar, water, and tamarind paste for 2-3 minutes until they soften slightly and release their juices. Adjust the sweetness to your liking.
Spoon the cooled berries over the chilled yogurt puddings and finish with the toasted almond crumble.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
Can I make this ahead of time?
The baked curd can be made up to 2 days in advance and stored in the refrigerator. Add the berries and almond crumble just before serving.
