Banana yoghurt creme brulee

A culinary blow torch should be used to transform the sugar into the toffee topping. Ensure the blue flame of the blow torch is right on the sugar so it crackles quickly. Make the yoghurt according to the instructions on the packet. A quick and yummy brulée.

For more recipes using yoghurt from Jan, read her full feature here.

Ingredients

1	Banana, peeled and thinly sliced
1 ½ cups	Thick and creamy creme brulee yoghurt, I made mine from Hansells yoghurt base
½ cup	Sugar

Directions

1. Place the banana in 4 single-serve heatproof ramekins or small soufflé dishes. Add the yoghurt. Smooth the top. Sprinkle evenly with the sugar.
2. Using a blow torch, heat the sugar until it turns to toffee.
3. The brulées may be refrigerated for up to an hour before the toffee starts to dissolve.

More yoghurt recipes from Jan

• Venison with yoghurt sauce