• Mix together the heavy cream (whipping cream), sweetened condensed milk and plain yogurt in a bowl.
• Place the ramekins in a baking pan with high sides. (See note 1)
• Divide the mixture evenly among the ramekins, filling each up to ¾ full. The mixture won’t overflow during baking.
• Cover each ramekin tightly with aluminum foil, making sure the foil doesn’t touch the mixture.
• Pour tap water into the baking pan until it reaches halfway up the sides of the ramekins. This water bath heats gently around the ramekins, helping them bake evenly and preventing cracks on the surface of the baked yogurt.

Baking in the air fryer

• Place the pan with the ramekins into the air fryer. If your air fryer is small, you might need to do this in batches.
• Bake at 300°F (150°C) - no need to preheat the airfryer
• For larger 8 oz (240 ml) ramekins bake for 15 - 18 minutes
• For smaller 4 oz (120 ml) ramekins - bake for 10- 12 minutes
• Bake until it is set but still has a slight wobble when you gently shake the ramekin.
• Remove the ramekins from the water and let them cool.
• Refrigerate for at least 30 minutes to an hour to let them firm up completely. Decorate as preferred.

Baking in the oven

• Preheat the oven to 325° F / 170°C (150°C if you are using a fan assisted oven) and set a rack in the middle position
• Place the water filled pan with the ramekins into the oven
• Bake - For larger 8 oz (240 ml) ramekins, bake for 30 minutes
• For smaller 4 oz (120 ml) ramekins, bake for 25 - 28 minutes
• Bake until it is set but still has a slight wobble when you gently shake the ramekin.
• Remove the ramekins from the water and let them cool for about 15 minutes
• Refrigerate for at least 30 minutes to an hour to let them firm up completely. Decorate as preferred.

Storing

• In the refrigerator: Covered for up to 2 days