Chocolate Creme Brulee
Less than 15'
150g FAGE Total
500ml double cream
8 egg yolks
100g chocolate, plain or milk
- Bring the yoghurt and double cream gently to the boil and remove from heat.
- Separate the eggs.
- Melt the chocolate and add to the boiled cream.
- Mix the egg yolks with the sugar and pour over the cream mixture.
- Return to the heat and stir until the mixture is thick. Do not boil.
- Take off the heat and pour into 6 ramekin moulds.
- Chill and glaze with sugar.