Indian · Dessert
Steamed Sweet Yogurt Custard (Bhapa Doi)
A Bengali-style steamed yogurt custard where strained yogurt is sweetened with condensed milk, perfumed with cardamom and saffron, then gently steamed in ramekins until silken and barely set. Served chilled with a scatter of pistachio, it sits between a custard and a cheesecake in texture.
$18
10 minsPrep
18 minsCook
88 minsTotal
MediumLevel
Nutrition per serving
193Calories
8.8gProtein
7.6gFat
23.1gCarbs
21.9gSugar
0.5gFiber
70mgSodium
19mgChol
4.1gSat Fat
271mgPotassium
180mgCalcium
0.3mgIron
0.4mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Bengali Amber Ale
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Strain the greek yogurt through a muslin-lined sieve for 15 minutes to remove excess whey, then whisk it smooth in a bowl.
2
Whisk in the condensed milk and whole milk until completely lump-free, then stir in the ground cardamom and the saffron-infused milk.
3
Divide the mixture evenly between 2 small ramekins (about 100g each).
4
Cover each ramekin tightly with foil and place in a steamer or a wide pan with a lid set over a trivet with 2cm of simmering water.
5
Steam on low-medium heat for 15-18 minutes, until the custard is just set with a slight wobble in the centre.
6
Remove carefully and cool to room temperature, then chill in the fridge for at least 1 hour.
7
Scatter the slivered pistachios over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Greek Yogurt, hung/strained,
- 70g70g Condensed Milk,
- 25g25g Whole Milk,
- 1g1g Cardamom, ground,
- 6g6g Pistachio, slivered, 1
- 1g1g Saffron, soaked in 1 tsp warm milk,
