A fragrant and sweet yogurt custard with cardamom pudding
500ml plain yogurt
1 can condensed milk.
1 tsp cardamom powder.
12 strands of saffron soaked in 2 tbsp. warm milk.
Pour the yogurt into a bowl add the condensed milk and whisk until well combined.
Add the cardamom powder and whisk again.
Pour the mixture evenly into 6 greased ramekins, about ¾ of the way up.
Place the ramekins in a baking dish.
Pour boiling water into the dish until the water reaches halfway up the ramekins, thus creating a water bath for the ramekins.
Pop into a preheated oven and bake at 190 degrees for 10 minutes.
Carefully remove from the oven and evenly spread the milk mixture over the top of each ramekin.
Pop back into the oven and bake for a further 15 minutes.
Remove from the oven, carefully remove the ramekins from the water bath and allow to cool to room temperature before enjoying.
Prepared, tried and tested Bobby Swanson