This dense, intense yogurt custard is a specialty of Bengal, where it is called bhapa doi—steamed custard. Bengalis have quite a sweet tooth, and this is one of the hundreds of sweet things they buy from the market, all set in terra-cotta pots, to have at the end of their meals. Here is a quick, easy version that I learned from a Bengali friend. It can be eaten by itself or with fruit. You may double the recipe, using a 4-cup dish. The cooking time should be the same.
Recipe information
Yield
serves 2¿3
Ingredients
Preparation
Step 1
Preheat oven to 300°F.
Step 2
Put the yogurt in a bowl. Beat lightly with a whisk until smooth and creamy. Add the condensed milk. Mix it in thoroughly. Pour the mixture into a 2-cup ovenproof dish and cover it, with foil if necessary. Put this dish into a larger ovenproof dish—or a baking pan—that can hold enough water to come halfway up the sides of the smaller dish and act as a bain-marie. Pour very hot water into this second dish and place both dishes in the oven. Bake for 40–45 minutes or until set. Remove from oven. Lift out the smaller dish and allow to cool. Cover and refrigerate until needed.
