Cream brulee

Jessie Cherry

Jessie Cherry from Dane court grammer school in Thanet 2017 entrant


Divide your fruit between the ramekins.
Whip the cream in a bowl until it holds it shape
Fold in the greek yogurt and vanilla essence(if used)
Scatter the sugar over the top of the cream
Grill on high heat until the sugar is caramelised(or use a blow torch)
Leave to cool
Then decorate if desired

This should be stored in a fridge and ate within a couple of days


2 or 3 ramekins
1 tabelspoon of tinned fruit per ramekin
75g greek style yogurt
100ml double cream
A few drops of vanilla essence(optional)
25g demerara sugar