Serves 4
Serves 4
1 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.
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.
Ed Halmagyi is a well known Australian chef,
presenter, food writer and media personality.
This recipe first appeared in The Manly DailyServes
4
1 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.
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.
Ed
Halmagyi is a well known Australian chef, presenter, food
writer and media personality.
This recipe first appeared in The Manly Daily.