Eggless Mango Pots de Creme
Eggless delicious baked creamy custardy pots de creme with mango flavor - perfect for summer dessert to impress your guests.
Servings: 6 ramekins, 6 ounces
Ingredients
- 1 cup greek style thick yogurt
- 1 cup condensed milk
- 1/2 cup heavy cream
- 2 tbsp sugar
- 2 tbsp corn starch
- 3/4 cup mango puree
- 1 tsp vanilla essence
- pinch cardamom optional
- Garnishes- Rose petals, nuts, sprinkles, fruits
Instructions
- Preheat the oven at 350 F.
- In a bowl, add all the ingredients other than the garnishes one by one and give a quick whisk to everything. Everything should look smooth. You can also use blender to speed up this step.
- Divide the mixture equally in six, 6 oz ramekins/bowls. Cover them with foil.
- Put them in a deep tray or baking dish. Fill the baking tray/dish with some water around the ramekins It should cover about half an inch.
- Once the oven is preheated, place the baking tray inside the oven on the middle rack.
- Let it bake for 45 minutes or until it looks slightly jiggly in the middle but looks set on the sides.
- Take it out of the oven and let it cool down. Leave the foil on the ramekins.
- Chill it in the fridge for few hours before serving.
- Garnish it with your choice of toppings and serve it.
Notes
You can make these in any flavors of your choice, keep it simple with just vanilla and serve it with some fruits. Swirl in some jam or make it caramel flavored . Options are endless.
You can bake it in big bowl instead of six ramekins and then scoop it out with a spoon for individual servings.
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