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  • Recipe Room  »  Vanilla yoghurt crème brûlée with summer fruits



    • 600ml double cream
    • 8 egg yolks
    • 180g caster sugar
    • 1 vanilla bean, seeds scraped
    • 300g vanilla Greek yoghurt
    • summer berries
    • 2 sprigs mint
    • 2 tbsp pure icing sugar

    Vanilla yoghurt crème brûlée with summer fruits


    Whisk the cream, yolks, cater sugar and vanilla seeds in a large heatproof bowl, then set over a saucepan over simmering water.

    Stir with a spatula and cook until the mixture thickens.

    Whisk in the yoghurt and pour into four one-cup ramekins.

    Refrigerate until firm.

    Sprinkle the tops of the custards with Demerara sugar and caramelise with a kitchen blowtorch or under a hot grill.

    Serve with berries, mint and a sprinkling of icing sugar.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Refresh wilted mint by submerging in a small amount of ice-y cold water for 10-15 minutes.

    • Extra yoghurt needn’t go to waste – try using it in place of some of the oil in cake recipes. This works especially well with chocolate or coffee cakes.

    • If yoghurt is past is use by date, consider using it as a face mask – the lactic acid acts as a mild exfoliant and the natural fats will leave your skin moisturised and glowing!

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