This Caramelised Yoghurt Cream will be a great addition to your dessert repertoire. It contains just four ingredients; luxuriously thick yoghurt which has been strained, lightly whipped cream, folded through the yoghurt, vanilla extract and brown sugar sprinkled on top. The sugar melts into a caramelised topping and slowly dissolves into the yoghurt and cream mixture. Creamy, tangy and sweet, this simple dessert is a crowd pleaser!
This was soooo good! I saw it on Instagram and knew I had to have it and it did not disappoint. Now I know what my go-to no bake dessert will be.
– Katie
Why You’ll Love This Recipe:
- This is a dessert from my childhood, and whilst some recipes fade as taste changes, this one has stood the test of time.
- There’s no long list of fancy ingredients, but the result is deeply satisfying. Serve this as a stand-alone dessert or with fruit to make it extra special.
- It looks impressive, but it couldn’t be easier to prepare.
- When you taste it, you will understand the popularity of this recipe.
- It is a lesson in the value of simplicity, as are several other of my recipes, such as the Italian Affogato, or Gluten-Free Almond Cookies.
Recipe Inspiration: one of the pleasures of this dessert, which is similar to Barbados Cream, is that you can serve it as it is or with fruit, such as our Brandied Oranges. This is the perfect make-ahead recipe, and one of our favourites to serve at a dinner party.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Greek yoghurt – for the best result, use full-fat Greek yoghurt. Greek yoghurt differs from regular yoghurt in that it has already been strained to remove some of the whey, making it rich and creamy.
- Thickened cream – we have used heavy whipping/thickened cream, which contains a minimum of 35% milk fat.
- Brown sugar – we use light brown sugar to produce the caramel topping.
- Vanilla extract – check the label to ensure that it is made from vanilla beans and has not been synthetically flavoured.
- Fresh berries – for serving, or fruit of your choice. Toasted flaked almonds are also a delicious addition if you would like a little textural contrast.
How To Make Caramelised Yoghurt Cream:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Strain the yoghurt:
To begin, line a fine-meshed sieve with dampened cheesecloth and place the sieve over a medium-sized bowl.
Turn the yoghurt into the cheesecloth. Fold over the edges of the cheesecloth to cover the yoghurt and refrigerate for a minimum of 6 hours.
2 – Whip the cream:
Using electric beaters or a whisk, whip the cream to form soft peaks.
3 – The strained yoghurt:
Turn the strained yoghurt into a medium-sized bowl.
4 – Fold in the cream:
Use a large rubber spatula or spoon to gradually fold the cream and vanilla into the yoghurt.
5 – Add to your serving dish:
Place the combined cream and yoghurt into a wide, shallow bowl or into individual serving bowls. Smooth the top as evenly as possible.
6 – Sprinkle with sugar:
Generously sprinkle the top with soft brown sugar, covering the yoghurt and cream mixture as much as possible and place the bowl in the refrigerator.
It will take about 2 hours for the sugar to melt.
Tips for Success, Storage and FAQs:
You can combine the strained yoghurt and whipped cream a day ahead of serving and sprinkle the brown sugar over the top 2-3 hours before serving.
Store in the fridge for up to 24 hours. If the dessert has been at room temperature for 2 hours, it should be discarded. This recipe is not suitable for freezing.
I use a wide, shallow bowl, this gives the greatest surface area to cover with brown sugar. More caramelised sugar is a very good thing!
Top Tip:
Although this is a very easy recipe, it is not a dish you can whip up at the last moment. You do need to plan ahead, ideally, the day before serving.
Serving Suggestions:
You will find many ways to serve this Caramelised Yoghurt Cream. Some suggestions are:
- Use it with desserts or cakes in place of a dollop of cream or a scoop of Vanilla Ice Cream.
- Berries are a great accompaniment and make the dessert extra special.
- For large scale entertaining, it is easy to increase the amount of ingredients.
- Serve as it is; it is so good that it can stand on its own.
I am confident that this Caramelised Yoghurt Cream will become a family favourite. Please let me know in the comments below if you try it.
Alex xx
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Caramelised Yoghurt Cream
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 kg (35 oz/4 cups) full-fat Greek yoghurt See Note 1
- 200 ml (¾ cup + 1 tbsp) heavy whipping/thickened cream See Note 2
- 2 teaspoon vanilla extract
- 100 g (½ cup) light brown sugar See Note 3
- berries and toasted flaked almonds – to serve, optional
Instructions
- Line a fine-meshed sieve with dampened cheesecloth. Place the sieve over a medium-sized bowl.Turn the yoghurt into the cheesecloth. Fold over the edges of the cheesecloth to cover the yoghurt.Place the bowl, sieve and yoghurt into the refrigerator and strain for 6 hours
- Turn the strained yoghurt into a medium-sized bowl.
- Using hand-held electric beaters or a whisk, whip the cream to soft peaks.
- Using a large rubber spatula or spoon, gently fold ⅓ of the cream through the yoghurt to slacken it a little. This makes it easier to fold in the remaining cream.Fold through another ⅓ of the cream, and then the final ⅓ along with the vanilla.
- Place the combined cream and yoghurt into a wide, shallow serving bowl.Smooth the top as evenly as possible and sprinkle generously with light brown sugar, covering the yoghurt and cream mixture as much as possible. You may need to add a little more sugar, depending on the width of your bowl.
- Place the bowl in the refrigerator.The sugar will take about 2 hours to completely melt.
- Serve the Caramelised Yoghurt Cream with berries. You can also add some toasted flaked almonds for texture.
Notes
- Yoghurt: full-fat yoghurt will give a creamier, more luxurious feeling to the dessert.
- Cream: thickened cream is also known as whipping cream and contains 35% milk fat. Ensure you do not over whip the cream – if it is too stiff, it will be difficult to fold into the yoghurt.
- Serving bowl: a wide, shallow bowl will give the greatest surface area and therefore more caramelised sugar. Depending on the size of your bowl, you may need a little extra sugar.
- Make-ahead: you can combine the strained yoghurt and whipped cream a day ahead of serving and sprinkle the brown sugar over the top 2 – 3 hours before serving.
- Storage: the Yoghurt Cream can be kept in the fridge for up to 24 hours. If the dessert has been at room temperature for 2 hours, it should be discarded. This recipe is not suitable for freezing as the texture will be altered.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Hilda HADDON
Hi so glad to have this wonderful summer recipe again. I had it many years ago but lost it. I have a variation I made. I let the cream and yogurt set then put the sugar on and put it under the grill and it became a toffee topping!
Alexandra Cook
Hello Hilda,
I am so happy you found the recipe again 🙂
Oh, I’ll have to give grilling it a try – I am so curious now!
Thanks, Alex xo
Marie
What a treat! This was so delicious. It was creamy and rich but light all at once and I’ll definitely be making this one again.
Alexandra Cook
I am so happy to hear you enjoyed it and will be making it again, Marie!
Thanks so much for sharing, Alex xo
Katie
This was soooo good! I saw it on Instagram and knew I had to have it and it did not disappoint. Now I know what my go-to no bake dessert will be.
Alexandra Cook
Thank you, Katie! 🙂
You have made my day! Alex xo
Patricia Hall
I got this recipe when I went to a Chinese cookery course. So we always had it with Chinese food. It is so good and a family favorite we have it with any thing. We have just had it after a barbecue our diamond jubilee party
Alexandra
Hi Patricia, thank you for your lovely feedback on the Caramelised Yoghurt Cream. It is certainly a versatile recipe, ideal to serve after most meals. I hope your party was a great success! 🙂
Philippa Sauvenier
Delicious! In South Africa, we prepare this dish with sliced fresh mango and pour the yoghurt/cream mixture over that. I haven’t ever strained the yoghurt but the sugar has still caramelised on top of the dish.
Alexandra
Hello Philippa, thank you for your feedback on the Caramelised Yoghurt Cream. What a great idea to include some fresh mango. 🙂
Kirsten Mugford
I have been making it for years, with black currants in the bottom, never straining the yoghurt, but will do so from now. Can the dessert be frozen. I am left with the ingredient and my husband has been admitted to hospital for a week or so.
Alexandra
Hello Kirsten,
I haven’t tried freezing this, but I wouldn’t be confident how it would turn out – yoghurt can separate when frozen, and I would worry the texture and consistency of the dessert would change.
All the best to your husband! Kind regards, Alex
Jemima
Hi, my Grannie used to do this all the time with stewed rhubarb underneath. I tried the other day and the sugar melted but it didn’t go crispy/caramelise. Is there a trick to this? Might it be because I didn’t strain the Greek yoghurt I used?
Alexandra
Hi Jemima, yes, it is important to drain the yoghurt for this recipe but as the sugar dissolves the topping really is more caramelised than crispy. Best wishes, Alex.
Lisa
My grandmother served this up to us as kids, a firm family favourite, she called it La Puda. I’ve never met anyone else who has ever tried or heard of this recipe before. So nice to find it here! ❤️
Alexandra
Hi Lisa, how lovely that we were able to remind you of your grandmother’s dessert. It is a favourite of mine, so easily made, great on its own or accompanying other dishes. Thank you for telling us about your memories. 🙂
Georgina jackson
My aunty gave me this recipe years ago it was called passion pudding . It is the easiest and gorgeous dessert I have ever tasted. A must for the recipe book.
Georgina jackson
Alexandra
Hi Georgina! We hadn’t heard it by that name before – how lovely!
We agree it’s a gorgeous dessert!
Samar
I am following this blog for a very long time and I must say, its really not complicated.
My partner just tried this cream, and it taste very good .
Alexandra
Thank you for letting me know that you enjoyed the Yoghurt Cream Samar. I agree, it does taste very good. 🙂
Arya
Love this version! I used to do it with saffron and pine nuts. One of my favorite things ever. Thank you for sharing this delicious idea.
Alexandra
Arya your version sounds amazing. 🙂