After a holiday meal everyone is too full to really enjoy rich heavy deserts even though we tackle it with gusto. Here is a very light yogurt based creamy eggless custard/pudding which you can enjoy with less guilt and is actually good for you.
In India yogurt is had after every meal and sometimes even used in deserts because it helps in digestion. A classic example of food we eat, also being therapeutic to us. I have used maple syrup to flavor the pudding as it goes so well with other traditional holiday flavors. Just a few ingredients, no fussing or complicated measuring or endless prepping. The result is a light, creamy, dreamy desert.
Prepare 4 ramekins to bake the pudding in. You can do it either of two ways. Line ramekins with cupcake liners or cut rounds of parchment paper to fit bottoms of ramekins, so that the pudding releases easily.
Mix the yogurt, condensed milk and maple syrup and whisk to combine. Divide equally [about 1/4 cup] in each ramekins. You can place a sugar cube if using, in the centre of each ramekin.
Take an oven proof baking dish and place the ramekins in it. Pour water in the baking dish so that it reaches halfway upto the ramekins.
Place the dish with the ramekins in the oven and bake for 25 minutes
Remove from oven and let the ramekins cool in the water bath to room temperature
Refrigerate for a couple of hours. The pudding will be completely set and is ready to serve.
If using paper cups, take the pudding out of the ramekins and gently peel the paper off and invert onto a serving plate. If the ramekins were lined with parchment paper, run a sharp knife along the sides to release the pudding and invert on serving plate. If this does not come off easily plunge the ramekin in hot water and try again.
For the sauce, put toasted walnut bits and maple syrup in a small saucepan and let it come to a boil [less than a minute]. Cool to room temperture and whisk in the half and half.