Greek Yogurt Crème Bruleé
Ingredients
- 500g Low Fat Greek Style Natural live yogurt
- 65g Caster Sugar
- 4 egg yolks
- 1 tsp Vanilla Extract
- 4 tbsp. Brown Sugar
Method
- Preheat oven to 160C fan and place 4 ramekins in a deep-set baking dish.
- Place yogurt, caster sugar, egg yolks, vanilla and cinnamon in a bowl. Whisk until smooth.
- Divide mixture evenly among the 4 ramekins. Fill the baking dish with hot water to about 3 quarters of the height of the ramekins.
- Bake for 25 minutes. Custards should still be quite jiggly. Remove from the oven and leave to cool fully, then refrigerate for at least 1 hour (up to 2 days).
- Just prior to serving, gently sprinkle 1 tbsp. brown sugar on top of each, ensuring there is an even coating over the custard. Use a kitchen torch to caramelise the sugar, or alternatively place under a grill until the sugar is melted, caramelised and bubbling.
- Serve immediately.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
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