As it happened, I never got around to making the crumble, which is a shame as, served hot, this custard would have been perfect for it. However, it made a fantastic dessert in its own right, served cold in individual bowls with a little grated white chocolate on top. It was such a lovely tangy and creamy custard and it didn't form a skin. I can see this being made again.
- 2 egg yolks (large)
- 40g vanilla (golden caster) sugar
- 400g Greek yogurt
- 50g white chocolate
1 Whisk the egg yolks in a pan with the sugar until smooth. Then whisk in the yogurt.2. Heat the pan gently whisking from time to time to ensure no lumps form and the mixture doesn't get so hot that it curdles. The mixture will thin initially, but keep going until it thickens again - about 15 minutes.3. Remove from the heat and add the chocolate. Stir until melted and smooth.4. Use immediately or pour into individual pots and leave to set in the fridge for a couple of hours.
DetailsTotal time: Yield: 4-6 servings