*To use as Dessert or Mock Clotted Cream, see modifications below
Ingredients
1- 14 oz can sweetened condensed milk
3 C plain Greek yogurt
2 C heavy cream
1 tsp. vanilla and/or cardamom
Directions
- Preheat oven to 250°
- Put water on to boil while mixing the ingredients
- Stir together condensed milk, yogurt & cardamom until no lumps remain, taking care to not introduce air bubbles
- Gently stir in cream, vanilla and/or cardamom
- Divide into 12+ oven-safe, non-reactive ramekins (or small canning jars, or glass punch cups)
- Place filled ramekins** into a larger rimmed pan(s)
- Pour the boiling water into the larger pan taking care to not splash any into the yogurt
- Bake for 15 minutes
- Remove ramekins from water bath & set aside to cool slightly at room temperature
- Cool uncovered in the fridge for at least 30 minutes before covering until serving time
Notes
- * Alterations for Dessert or Clotted Cream substitute as follows:
Dessert = Use only 2 cups Greek yogurt, but keep the other ingredients the same. Serve topped with fruit compote, pie filling, or fresh fruit or a drizzle of caramel sauce.
Mock Clotted Cream = Increase Greek yogurt to 4 cups. Omit the vanilla and cardamom. Bake in 4oz. or 8 oz. jars instead of ramekins, making sure the water bath pan is deep enough that the boiling water comes at least halfway up the level of the yogurt mixture.
** Instead of ramekins, it can be divided between two 8×8 glass baking dishes and then baked without the water bath for 20-25 minutes until set, but with a slight jiggle in the center; cooling as directed above.