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!
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.
You will love this Caramelised Yoghurt Cream because:
- 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.
- 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.
Ingredients in this recipe:
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 and FAQs:
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.
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!
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 (ยพ cup + 1 tbsp) heavy whipping/thickened cream See Note 2
- 100 g (ยฝ cup) light brown sugar See Note 3
- 2 teaspoon vanilla extract
- 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.
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