This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
White choc crème brûlée:
Milk choc crème brûlée:
White choc crème brûlée:
Add the chocolate and 120 g of yoghurt to a heatproof bowl. Place the bowl over a pot of simmering water and stir until melted and smooth.Â
Using a separate bowl, whisk the remaining yoghurt and vanilla essence together.
Add the warm chocolate mixture to the yoghurt and whisk until smooth.
Pour the mixture into 4 ramekins and refrigerate for at least 1 hour.
Milk choc crème brûlée:
Add the chocolate and 120 g of yoghurt to a heatproof bowl. Place the bowl over a pot of simmering water and stir until melted and smooth.Â
Using a separate bowl, whisk the remaining yoghurt and orange zest together.
Add the warm chocolate mixture to the yoghurt and whisk until smooth.
Pour the mixture into 4 ramekins and refrigerate for at least 1 hour.
Sprinkle 15 ml of sugar over the surface of each ramekin and use a blowtorch to caramelise.
HINTS & TIPS:
Briefly place the crème brûlée under a hot grill should you not have a blowtorch.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
