Vanilla yoghurt créme brulee with summer fruits

by Ed Halmagyi

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

Instructions

1 Whisk the cream, yolks, caster 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.
2 Sprinkle the tops of the custards with Demerara sugar and caramelise with a kitchen blowtorch or until a hot grill. Serve with berries, mint and a sprinkling of icing sugar.