John Myers
Ingredients for 6 servings:
- 10 egg yolks
- 100 g sugar
- 150 ml milk
- 500 g sheep’s milk yogurt
- 2 tbsp sugar for caramelizing
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes
slightly lighter version of crème brulée
Beat the egg yolks with the sugar until the mixture turns whitish and the sugar has dissolved. Bring the milk to a simmer and then slowly pour it into the egg yolks, stirring vigorously so the mixture doesn’t curdle. Add the yogurt, mix well, and pour through a fine sieve into dessert molds. Cook the yogurt in a water bath on the lowest rack of an oven preheated to 140°C (284°F) for about 40 minutes. The mixture should be firm but still slightly wobbly. Remove the molds and let cool. Just before serving, sprinkle the mixture thinly with sugar and caramelize it with a blowtorch. If you don’t have a blowtorch, you can also use the oven grill.
Facebook Comments