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Everyone knows this classic recipe, but this full-flavoured creamy version with yogurt is a revelation. Try it without baking, and you can’t go wrong. Once inside the ramekins, all you need to do is choose the right-size spoon!
1 cup (250 ml)milk
4 sheets of gelatin
6 egg yokes 2 oz (55 g)sugar
2 cups (485 g)Olympic Krema Vanilla Infusion yogurt
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 yokes, 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 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.