Baked Vanilla Yogurt with Blueberry Compote / Bhapa Doi:
Baked Vanilla Yogurt or Bhapa Doi is a Bengali delicacy, and it means steamed yogurt. It is made with hung and thick or Greek yogurt mixed with cream or milk and condensed milk. Bhapa Doi can be baked in the oven by placing it in a water bath or steamed on a stovetop. It is comfortable to blend other flavors in this easy and quick baked yogurt recipe. My family loves yogurt, and so this dessert is one of our the most favorites. But I always add some flavors to make the dessert more interesting and appealing. I have made Bhapa Doi with strawberry puree like this Baked Strawberry Yogurt and with saffron and cardamom like this Baked Yogurt with Saffron & Cardamom / Bhapa Doi. I love the earthy and sweet taste of blueberry compote and blueberry sauce, especially the beautiful color it adds to the dish. And so I wanted to combine it with baked yogurt for a long time, and that’s how I came up with this delicious recipe of baked vanilla yogurt with blueberry compote.
Baked Vanilla Yogurt with Blueberry Compote, Easy but Delicious:
We can easily impress our friends and family by making this delicate dessert. And the amazing thing is that it is a super easy and simple recipe. There is no need for eggs, gelatin, or any veg substitution of either one to set the yogurt. For Baked Vanilla Yogurt or Bhapa Doi, we need only four ingredients.
Thick Yogurt Condensed Milk Cream Pure Vanilla
Let’s Have a Look at The Ingredients for Baked Vanilla Yogurt with Blueberry Compote:
How To Make Thick Yogurt or Hung Yogurt:
Making a thick or Greek yogurt at home is pretty simple and easy. There are two methods, and you can use either one. Method One:
Line a strainer or a colander with a clean muslin cloth. Then place the strainer or colander over an empty container to collect the whey. Add yogurt into a strainer or colander lined with a muslin cloth. Collect all the edges of the cloth, bring them together and cover the yogurt. Then place some heavy object on it. Now place the whole thing in the fridge for 2-4 hours or until you get the thick yogurt. We can also keep it overnight and use the thick yogurt the next day. The time to get thicker yogurt depends on which type of milk you use to make yogurt.
Method Two:
Line a strainer or a colander with a clean muslin cloth. Then place the strainer or colander over an empty container to collect the whey. Add yogurt into a strainer or colander lined with a muslin cloth. Collect all the edges of the cloth, bring them together and make a knot. Hang the knotted cloth over a sink for 30 minutes. After 30 minutes, place it back on the strainer or colander. Cover it and place the whole thing in the fridge for 2-4 hours or until you get the thick yogurt. Do not hang the yogurt at room temperature for a longer period of time. Otherwise, it will get sour.
Blueberry Compote:
Baked Vanilla Yogurt tastes delicious even without blueberry compote. But adding blueberry compote brings this dessert to another level. It adds earthy and fruity flavors to the baked yogurt. Also, it makes the dish beautiful and stunning. Making blueberry compote is quick and straightforward. All we need is blueberries, fresh or frozen, sugar, and water. We can also prepare the blueberry compote in advance and keep it in the fridge for up to three days. If you have leftovers, you can enjoy this compote with plain yogurt too.
How To Make Bhapa Doi / Baked Vanilla Yogurt with Blueberry Compote with Step by Step Instructions and Pictures:
Combine blueberries, water, and sugar in a small saucepan or frying pan.
Cook over medium heat for 8-10 minutes or until blueberries are soft but still intact. The mixture will also start getting thicker.
Turn off the heat and let the blueberry compote cool down. Keep in the fridge until the time of serving.
Preheat the oven to 325° F. Lightly grease 5 ramekins with neutral-flavored oil or melted butter. Depending on the size of ramekins, you may need more or fewer numbers of ramekins. Set them aside.
In a large mixing bowl, take thick yogurt. It is essential to use thick or Greek yogurt for this recipe. You can see how thick my yogurt is in the picture below. If you use homemade yogurt, make sure to remove excess whey. See the post above for the homemade thick or hung yogurt.
To this, add condensed milk, cream, vanilla, and salt. With the whisk, mix it until well combined, and the mixture is smooth.
Pour the yogurt mixture into each ramekin and fill up to ¾ of it. Place the ramekins in a rectangular baking pan or cake pan. Keep little space between them, and pour water into the baking pan. Water should be about halfway up the sides of ramekins.
Bake the yogurt mixture for 25-30 minutes or until firm to touch. You can also check it by inserting the cake tester or toothpick.
Remove the ramekins from the oven and then from the tray. Allow them to cool at room temperature and then chill in the fridge for at least 3-4 hours. When you are ready to serve, run the sharp knife through the edges and flip the ramekin on the plate to remove the baked yogurt. Top the baked vanilla yogurt with blueberry compote and serve. Instead of serving baked yogurt on the plate, we can also serve it in the ramekin itself. Top the yogurt in ramekins with blueberry compote and serve.
So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.
More Dessert Recipes:
Paneer Kheer Baked Yogurt with Saffron & Cardamom / Bhapa Doi Fresh Strawberry Frozen Yogurt
