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.