Cheats Crème Brulee `


200g can Black Cherries
229ml carton Double Cream
250g carton Greek Yoghurt
50g/2oz Caster Sugar
1 teaspoon Vanilla Essence


Shamrock Brown Sugar


  1. Drain the fruit and spoon equally into 6 ramekin dishes. Leave aside.
  2. Put cream into a bowl and beat until soft peaks form. Fold in the yoghurt with the sugar and vanilla essence. Spoon on top of cherries, level the top and chill for a few hours or overnight.
  3. When ready to serve, sprinkle top of each ramekin with an even layer of brown sugar and caramelise under a hot grill or with a small blow torch.
  4. Serve immediately.

Recipe Notes:

Great with most tinned fruit or fresh fruit in season.
Best made the night before and chilled overnight in fridge.
Caster sugar may replace Brown sugar in topping!