CREME BRULEE
This is a non-diary version of the great French pudding usually made with cream, eggs and sugar.
(Serve6)
INGREDIENTS
Grated rind of 1 orange
500gms plain soya yoghurt
225gms raspberries
200gms caster sugar
METHOD
1. Mix together the orange rind and yoghurt in a bowl.Then gently fold in the raspberries, taking care not to crush them.
2.Preheat the grill to the highest setting. Divide the raspberry and yoghurt mixture between six individual 150ml ramekins and carefully sprinkle the caster sugar evenly over the top of each portion.
3.Place the ramekins under the very hot grill for 4-5minutes, until the sugar caramelises to a crunchy topping with a rich golden brown color. It is important to keep an eye on the ramekins to ensure the sugar browns evenly and does not burn.
4. Leave the creme brulees to stand for maximum of 30 minutes before serving - if they stand for any longer the caramel topping will soften.
This is a non-diary version of the great French pudding usually made with cream, eggs and sugar.
(Serve6)
INGREDIENTS
Grated rind of 1 orange
500gms plain soya yoghurt
225gms raspberries
200gms caster sugar
METHOD
1. Mix together the orange rind and yoghurt in a bowl.Then gently fold in the raspberries, taking care not to crush them.
2.Preheat the grill to the highest setting. Divide the raspberry and yoghurt mixture between six individual 150ml ramekins and carefully sprinkle the caster sugar evenly over the top of each portion.
3.Place the ramekins under the very hot grill for 4-5minutes, until the sugar caramelises to a crunchy topping with a rich golden brown color. It is important to keep an eye on the ramekins to ensure the sugar browns evenly and does not burn.
4. Leave the creme brulees to stand for maximum of 30 minutes before serving - if they stand for any longer the caramel topping will soften.
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