A much healthier and easier take on a creme brulee (inspired by Stephanie Alexander), that tastes just as good. I love this dessert.
Serves 4
4 rhubarb stems, chopped into 3cm lengths
1/4 cup caster sugar
1 cup thick Greek yoghurt
2 tbs brown sugar
Pre-heat oven to 180C
Place the chopped rhubarb into a baking dish and sprinkle with the caster sugar. Cover with foil and bake for 15 minutes. Allow to cool.
Spoon the rhubarb in a single layer into a shallow dish/dishes (I used tapas style plates) cover the rhubarb with yoghurt, then with plastic wrap and refrigerate for a few hours or overnight.
Sprinkle the brown sugar over the set yoghurt until no yoghurt can be seen and smooth over the top with the back of a spoon.
Place the dishes on a tray and place directly under a hot grill to caramelise and bubble up, or alternatively use a blow torch if you have one.
It's important that you keep an eye on the caramelising process as it can burn in seconds.
Serve immediately.
4 rhubarb stems, chopped into 3cm lengths
1/4 cup caster sugar
1 cup thick Greek yoghurt
2 tbs brown sugar
Pre-heat oven to 180C
Place the chopped rhubarb into a baking dish and sprinkle with the caster sugar. Cover with foil and bake for 15 minutes. Allow to cool.
Spoon the rhubarb in a single layer into a shallow dish/dishes (I used tapas style plates) cover the rhubarb with yoghurt, then with plastic wrap and refrigerate for a few hours or overnight.
Sprinkle the brown sugar over the set yoghurt until no yoghurt can be seen and smooth over the top with the back of a spoon.
Place the dishes on a tray and place directly under a hot grill to caramelise and bubble up, or alternatively use a blow torch if you have one.
It's important that you keep an eye on the caramelising process as it can burn in seconds.
Serve immediately.
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