Preheat oven to 150 degrees C

Add the Greek yogurt to the blender and scrape the vanilla beans into it. Pulse for 2 seconds so that there are no lumps and the vanilla looks evenly dispersed. (You can also mix this by hand)

Stir in the cream and then the condensed milk. Pulse for 2 seconds more to ensure that everything is mixed well

Pour into an oven proof dish and bake for 20-25 minutes until just set. The center should be slightly soft to touch, it will firm up when cooled.

Switch off the oven and let the dish cool inside in the oven. Once the dish comes to room temperature, chill for an hour before serving

You can serve it plain, with some fresh berries or before serving, either sprinkle a quarter cup of caster sugar on top of the baked yogurt and heat the surface with a mini-blowtorch until it forms a thin layer of caramel.

Note: The Greek yogurt can be substituted with an equal amount of strained yogurt (yogurt hung in a cheesecloth for about an hour to remove the whey). Vanilla bean can be substituted with 1tsp of vanilla essence