EGGLESS BAKED CARAMEL YOGURT

Silky, rich and irresistibly smooth, this Baked Caramel Yogurt is one of those desserts that feels fancy but is surprisingly simple to make. A deep amber caramel layer forms the base, adding that slight bittersweet depth, while the baked yogurt mixture sets into a creamy, custard-like texture that melts in your mouth. What makes this special is the balance—the gentle tang from the yogurt cuts through the sweetness beautifully, so it never feels too heavy.

It’s completely eggless, comes together with basic ingredients, and the oven does most of the work. The magic really happens overnight as it chills and sets into the perfect sliceable consistency. When you finally demould it, that glossy caramel gently coats the top, making it look as stunning as it tastes.

This is the kind of dessert that works for everything—intimate dinners, festive spreads, or even when you just want to treat yourself to something elevated without putting in too much effort. Minimal steps, maximum impact, and a guaranteed crowd-pleaser every single time.

WHAT YOU’LL LOVE ABOUT THIS

• Eggless
• Indulgent
• Easy to make
• No fancy ingredient required

INGREDIENTS USED IN BAKED CARAMEL YOGURT

• Sugar

When heated gently without stirring, sugar melts and caramelizes into a deep amber liquid that forms the base layer of the dessert. This caramel not only adds sweetness but also introduces a slight bitterness and complexity, which balances the richness of the custard. Once set, it transforms into a glossy sauce when the dessert is demoulded, giving both flavour and visual appeal.

• Milk

Milk acts as the primary liquid component that helps bring all the ingredients together into a smooth, cohesive mixture. It lightens the overall texture, ensuring the dessert is not overly dense, and allows the flavours of caramel and yogurt to shine through without overpowering them.

• Cornflour

In the absence of eggs, cornflour plays a crucial role as the binding and thickening agent. It helps the custard set properly during baking, giving it a stable yet delicate structure. The result is a soft, sliceable consistency that still feels creamy and smooth on the palate rather than firm or rubbery.

• Condensed milk

This ingredient adds both sweetness and body to the dessert. Its thick, syrupy consistency enhances the richness of the custard while also contributing a subtle caramel-like flavour. It reduces the need for additional sugar in the custard, keeping the sweetness well-balanced.

• Cream

Cream is responsible for the luxurious, velvety texture of the final dessert. The fat content in cream enriches the custard, making it smoother, silkier, and more indulgent. It also helps soften the overall structure, ensuring every bite feels light yet decadent.

• Curd

The defining element of this recipe, curd gives the dessert its signature baked yogurt character. It introduces a gentle tanginess that cuts through the sweetness and richness, creating a perfectly balanced flavour profile. Additionally, it contributes to the soft, delicate set of the custard, making it unique compared to traditional caramel puddings.

EQUIPMENTS USED IN MAKING TIFFIN LAVA COOKIE

This recipe comes together quickly and hardly needs any equipment.

Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.

A spatula and a whisk help to bring in the batter together.

A 7inch round mould.

OTHER RELATED RECIPES FROM THE BLOG

1. CARAMEL PUDDING
2. BISCUIT PUDDING
3. CARAMEL CUSTARD

TIPS TO MAKE EGGLESS BAKED CARAMEL YOGURT

1. Use a heavy-bottom pan for caramel to ensure even heating and prevent burning.
2. Do not stir the sugar while melting; if needed, gently swirl the pan for even colour.
3. Take the caramel off heat as soon as it turns amber—overcooking will make it bitter.
4. Immediately pour caramel into the mould and swirl quickly before it hardens.
5. Always sift or whisk cornflour properly into milk to avoid lumps in the custard.
6. Use thick, fresh curd for best texture; watery curd can affect the final set.
7. Whisk the mixture gently to avoid incorporating too much air, which can create bubbles.
8. Tap the mould lightly before baking to release any trapped air bubbles.
9. Use hot water in the water bath to ensure even and gentle baking.
10. Make sure the water level is halfway up the mould, not too high.
11. Cover tightly with foil to prevent the top from drying or cracking.
12. Do not overbake; the center should have a slight jiggle when done.
13. Let it cool completely at room temperature before refrigerating.
14. Chill overnight for the best flavour, texture, and clean slices.
15. Run a knife along the edges before demoulding for a smooth release.

EGGLESS BAKED CARAMEL YOGURT

 

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Ingredients

• For Caramel:
• 1 cup sugar
• For Custard:
• 1 cup milk
• 3 tbsp cornflour
• 1 cup condensed milk
• 1 cup cream
• 1 cup curd

Instructions

1. Add sugar to a pan and heat on medium flame without stirring until it melts and turns amber in colour, then immediately pour into a 7-inch mould, swirl to coat the base, and let it harden.
2. • Preheat the oven to 165°C.
3. • In a bowl, mix milk and cornflour until smooth, then add condensed milk, cream, and curd and whisk well until there are no lumps.
4. • Pour this mixture over the set caramel, place the mould in a water bath, cover with foil, and bake at 165°C for 1 hour.
5. • Let it cool, refrigerate overnight, then demould and serve chilled.

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If you like my Baked caramel yogurt  recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!