← Nouns Cooking · Dessert Parlour

Ingredients

• 1 l full-fat milk
• 100 g sugar, divided
• 1 tbsp Water
• 2 tbsp plain yogurt with live cultures, at room temperature

Method

1. Bring the milk to the boil in a heavy pan, then simmer over medium-low heat for 20–25 min, stirring often, until it has reduced by about a third.
2. Meanwhile, put 75 g of the sugar and the water in a small pan over medium heat. Without stirring, let it melt and turn a deep amber caramel, swirling the pan, about 5 min.
3. Carefully pour a ladle of hot milk into the caramel (it will splutter) and stir until the caramel dissolves, then stir it all back into the milk with the rest of the sugar.
4. Let the milk cool until it feels comfortably warm on your finger, about 40–45°C (105–113°F). Whisk the yogurt smooth, then stir it into the milk.
5. Pour into small clay pots or ramekins, cover, and leave somewhere warm (an oven with just the light on works well) for 8–10 hours, until set.
6. Chill for at least 2 hours to firm up before serving.

Tips

• If the milk is too hot it kills the cultures; if it is too cool it sets very slowly.
• Unglazed clay pots absorb a little whey and give the thickest result.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen Great British Chefs