Yogurt crème brûlée
A creamy, full-flavoured twist on the classic crème brûlée made with yogurt for an irresistible treat!
Ingredients
- 1 cup (250 ml) milk
- 4 sheets of gelatin
- 6 egg yolks
- 2 oz (55 g) sugar
- 2 cups (485 g) Krema Vanilla yogurt
Preparation
- Warm the milk in a saucepan.
- Soak the gelatine sheets in a bowl of cold water for a few minutes.
- In a bowl, use a whisk to beat the egg yolks, then add the sugar.
- Add the milk. Pour the mixture into a saucepan and cook on low heat, stirring with a spatula, until a temperature of 80°C (176°F) is reached.
- Away from the heat, add the gelatin, mix and let cool.
- Add the Krema Vanilla yogurt and mix.
- Fill the crème brûlée ramekins with the mixture. Refrigerate for two hours.
- Just before serving, sprinkle with sugar and caramelize using a kitchen torch.
A delicious cheesecake ready in no time.
Ingredients
CRUST
- 1 cup (250 ml) crumbled Graham crackers
- ¼ cup (60 ml) butter, melted
- 2 tbsp (30 ml) sugar
CHEESE FILLING
- 500 g (2 tubs of 250g) organic cream cheese, softened
- 2 eggs
- ⅔ cup (160 ml) Krema maple syrup yogurt
- ½ cup (125 ml) sugar
- 2 cups (500 ml) blueberries
Preparation
Preheat oven to 350°F (180°C).
- For the crust, combine all the ingredients.
- Evenly press the mixture to the bottom and sides of a cake pan to form the crust.
- Cook for 8 to 10 minutes and let cool.
- For the filling, whisk together cream cheese, eggs, yogurt and sugar in a bowl.
- Add half the blueberries and pour over the cooled crust.
- Bake for 35 to 40 minutes or until the filling sets.
- Let cool.
- Garnish with the remaining blueberries and sprinkle with icing sugar.
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