30 Sep Cheat’s Crème Brûlée’s

If it’s an easy dessert you’re looking for, it doesn’t get much better than this! These Cheat’s Créme Brûlée’s are made with chocolate and yoghurt, and require no baking! Amazingly, when you add melted chocolate to Lancewood’s Plain Double Cream yoghurt it not only sweetens it but creates a creamy, custardy texture. Then just add a flavour of your choice (vanilla, orange or lemon zest, a pinch of cinnamon or dash of liqueur) then top with a crunchy brûléed sugar topping and you have a simple yet sophisticated dessert!

I initially tested the recipe with white chocolate (and a splash of vanilla) but loved it so much I tried a milk chocolate and orange variation too. Naturally this one is a little less sweet but just as creamy and easy to eat! As they are quite rich, these créme brûlées benefit from some tart fresh fruit on the side likes berries or or orange segments.

Ingredients:

For the white chocolate créme brûlées (makes 4)
200g white chocolate
1 ¾ cups LANCEWOOD plain double cream yoghurt, room temperature
1 tsp vanilla essence
4 tbsp white sugar

For the milk chocolate créme brûlées (makes 4)
200g milk chocolate 
1 ½ cups LANCEWOOD plain double cream yoghurt, room temperature
1 tsp finely grated orange zest 
4 tbsp brown sugar

Directions: 

White chocolate créme brûlées

• Break or chop the white chocolate into small pieces. 
• Place into a heatproof bowl with ½ cup of the yoghurt. Place the bowl over a pot of simmering water and stir occasionally until melted and smooth. 
• In a separate bowl, whisk together the remaining yoghurt and vanilla essence. Add the warm chocolate mixture and whisk until smooth.
• Pour the mixture into 4 ramekins or tea cups and refrigerate for at least 1 hour.
• Just before serving, sprinkle 1 tbsp sugar over the surface of each ramekin. Use a blowtorch to caramelize the sugar or briefly place the puddings under a hot grill.
  

Milk chocolate créme brûlées 

• Break or chop the milk chocolate into small pieces. 
• Place into a heatproof bowl with ½ cup of the yoghurt. Place the bowl over a pot of simmering water and stir occasionally until melted and smooth. 
• In a separate bowl, whisk together the remaining yoghurt and orange zest. Add the warm chocolate mixture and whisk until smooth.
• Pour the mixture into 4 ramekins or tea cups and refrigerate for at least 1 hour.
• Just before serving, sprinkle 1 tbsp of brown sugar over the surface of each ramekin. Use a blowtorch to caramelize the sugar or briefly place the puddings under a hot grill.