We’re having a lovely evening this evening, chilling in front of the television. Sausage casserole with baked potatoes and then one of my favourite desserts – blueberry creme brulee, but made with Greek yoghurt instead of cream or creme fraiche.
Take some blueberries, add a little water and sugar, and heat until the blueberries plump up and burst, then cool.
When the blueberries are cool, put them in the bottom of shallow dishes. Cover with natural Greek yoghurt, and top with demerara sugar. Then put under the grill, or use a blow torch, until the demerara sugar is caramelised. Serve immediately.
(But that’s the last time that Chris and Hannah are having any, because they are so rude about the ‘dishes’ which we serve it in, calling them flower pot holders)!
