INGREDIENTS Yoghurt Crème Brûlée
250ml full-cream milk.
1 star anise.
1 cinnamon sitck.
6 egg yolks.
80ml white sugar.
250ml greek-style yoghurt.
white sugar to sprinkle.
INGREDIENTS Fruit Compote
250ml rosé.
100ml sugar.
1 cinnamon stick.
1 star anise
1 pear, cored and sliced.
1 persimmon, sliced.
2 guavas, sliced.
1 small tin granadilla pulp.
DIRECTIONS Yoghurt Crème Brûlée
Preheat oven to 160°C.
Grease 6 ovenproof ramekins or small coffee cups.
In a saucepan on the stove heat the milk, star anise and cinnamon stick on a medium heat. (Do not let it com to the boil).
Remove from heat and leave to cool until lukewarm.
In a bowl whisk the egg yolks and sugar until pale and thick.
Strain the milk through a sieve.
Stir the milk mixture into the egg yolk mixture.
Add the yoghurt.
Gently tap the bowl on a work surface to remove air bubbles.
Pour the mixture into the ramekins or small ovenproof coffee cups.
Place them in a roasting tin.
Fill the tin halfway with boiling water, making a water bath.
Bake for 30 minutes or until the custards set. (They should be slightly wobbly).
Remove from oven and leave to cool in the water.
Remove the custards from the roasting tin.
Chill in the fridge for at least 2 hours or until cold.
Sprinkle generously with sugar just before serving.
Heat under the oven grill until the sugar caramelises.
Serve with fruit compote.
DIRECTIONS Fruit Compote
In a saucepan on the stove heat the rosé and sugar until the sugar has dissolved.
Bring the mixture to the boil.
Add the cinnamon stick and star anise.
Add the sliced fruit.
Simmer for 5 minutes or until the fruit is just soft.
Add the granadilla pulp.
Mix.
Serve.
