Ingredients
- 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
Method
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 byFast 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!
