Caramelised Yoghurt Cream (2024)

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!

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.

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

More delicious recipes for you to try:

Stay in touch!
Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.