cheat’s yoghurt and white chocolate crèmes brûlées
 
 

makes 4

180g white chocolate, finely chopped
420g natural Greek-style yoghurt
1 tsp vanilla extract
Granulated sugar, for sprinkling

1 Place the chocolate and 140g yoghurt in a small saucepan over a low heat and stir until the chocolate has melted. Allow to cool for 2 minutes.

2 Place the remaining 280g yoghurt and the vanilla in a medium bowl. Add the chocolate mixture and fold until smooth and combined. Divide the mixture between 4 x 125ml serving dishes. Refrigerate for 1 hour or until cold.

3 Sprinkle each dish with sugar and, using a small kitchen blowtorch or by placing under a hot grill, caramelise the tops until golden to serve.