This Caramelised Yoghurt Cream deserves a place on any dessert table. For a start, the ease and simplicity of its preparation make it very attractive. There are just three ingredients and there is no cooking. Do I have your attention by now? When I first tried this recipe many years ago, I was sceptical that the end result would amount to much. I was wrong! This is a delicious dessert, and the fact that it is so easy to prepare makes it a winner.
Despite the ease of preparation, this is not a whip-it-up at the last moment recipe.
You do need to plan for this dessert as the yoghurt is first strained overnight, or for a minimum of 6 hours. I prefer to use Greek yoghurt as it is deliciously rich and creamy. Greek yoghurt differs from regular yoghurt in that it has already been strained to remove some of the whey.
After straining the yoghurt, I add some whipped cream and gently fold the two together. I then turn the mixture into a serving bowl and top with light brown sugar. After a short time, the acidity in the yoghurt causes the brown sugar to melt, forming a delicious, caramel flavoured topping.
I don’t even think of this dish with the negative connotation that the word “dessert” sometimes evokes. The main ingredient, being yoghurt, almost allows me to feel that it is a health food, and I generally serve it with fruit, so that’s a good thing too, right? The yoghurt becomes slightly decadent by the addition of whipped cream. Or perhaps the whipped cream becomes healthier with the addition of yoghurt? Hmmm. Food for thought.
There are many ways in which to serve this delicious yoghurt cream.
I frequently serve it with berries. It is also delicious served with a slice of cake, grilled figs, poached peaches, apricots, or my Brandied Oranges. In fact, you could almost serve it any time you would serve whipped cream.
I think you will like this quickly and easily made recipe. Please let me know in the comments below if you do.
Alex xx
Caramelised Yoghurt Cream
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- 1 kg (35 oz/4 cups) full-fat Greek yoghurt See Note 1
- 200 ml (¾ cup + 1 tbsp) heavy whipping/thickened cream See Note 2
- 100 g (½ 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 are 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.
Patricia Hall
I got this recipe when I went to a Chinese cookery course. So we always had it with Chinese food. It is so good and a family favorite we have it with any thing. We have just had it after a barbecue our diamond jubilee party
Alexandra
Hi Patricia, thank you for your lovely feedback on the Caramelised Yoghurt Cream. It is certainly a versatile recipe, ideal to serve after most meals. I hope your party was a great success! 🙂
Philippa Sauvenier
Delicious! In South Africa, we prepare this dish with sliced fresh mango and pour the yoghurt/cream mixture over that. I haven’t ever strained the yoghurt but the sugar has still caramelised on top of the dish.
Alexandra
Hello Philippa, thank you for your feedback on the Caramelised Yoghurt Cream. What a great idea to include some fresh mango. 🙂
Kirsten Mugford
I have been making it for years, with black currants in the bottom, never straining the yoghurt, but will do so from now. Can the dessert be frozen. I am left with the ingredient and my husband has been admitted to hospital for a week or so.
Alexandra
Hello Kirsten,
I haven’t tried freezing this, but I wouldn’t be confident how it would turn out – yoghurt can separate when frozen, and I would worry the texture and consistency of the dessert would change.
All the best to your husband! Kind regards, Alex
Jemima
Hi, my Grannie used to do this all the time with stewed rhubarb underneath. I tried the other day and the sugar melted but it didn’t go crispy/caramelise. Is there a trick to this? Might it be because I didn’t strain the Greek yoghurt I used?
Alexandra
Hi Jemima, yes, it is important to drain the yoghurt for this recipe but as the sugar dissolves the topping really is more caramelised than crispy. Best wishes, Alex.
Pavani
Wow, this is such a simple, easy yet decadent dessert. Caramelizing sugar on top of yogurt just by refrigerating is a great idea. Such a yummy dish.
Alexandra
I am so pleased you enjoyed this, Pavani – thank you for letting me know!
Elaine
Hi Alexandra,
I loved this recipe! I had some yogurt in the fridge I wanted to use up and decided to try this out. It tasted even better than I had hoped! I topped it with fresh figs since they’re in season right now and the combination of figs and brown sugar was incredible! Thanks so much!
Alexandra
Hi Elaine, topping the Yoghurt Cream with fresh figs would be amazing; such a brilliant combination. I can well imagine that you enjoyed it, thanks for letting me know. 🙂
Kathryn Donangelo
This is delicious and so simple to make!
Alexandra
Thank you, Kathryn!
Angela
I topped this simple, tasty dessert with fresh berries and everyone loved it!
Alexandra
That is great to hear, Angela! Thanks so much for letting me know 🙂
Jacque Hastert
This is incredible! We love anything caramel flavoured for dessert, and this was so good and simple!
Alexandra
Hi Jacque, I am delighted to hear that you enjoyed the Caramelised Yoghurt Cream. Thank you so much for letting me know. 🙂
Beth
This is so yummy and delicious! I can’t wait to make this again! My kids love it!
Alexandra
So pleased to hear that, Beth, thank you for letting us know!
Lisa
My grandmother served this up to us as kids, a firm family favourite, she called it La Puda. I’ve never met anyone else who has ever tried or heard of this recipe before. So nice to find it here! ❤️
Alexandra
Hi Lisa, how lovely that we were able to remind you of your grandmother’s dessert. It is a favourite of mine, so easily made, great on its own or accompanying other dishes. Thank you for telling us about your memories. 🙂
Georgina jackson
My aunty gave me this recipe years ago it was called passion pudding . It is the easiest and gorgeous dessert I have ever tasted. A must for the recipe book.
Georgina jackson
Alexandra
Hi Georgina! We hadn’t heard it by that name before – how lovely!
We agree it’s a gorgeous dessert!
Samar
I am following this blog for a very long time and I must say, its really not complicated.
My partner just tried this cream, and it taste very good .
Alexandra
Thank you for letting me know that you enjoyed the Yoghurt Cream Samar. I agree, it does taste very good. 🙂
Sophia
This looks and tastes so delicious – and so easy! We love it!
Alexandra
Thank you, Sophia! 🙂
Mama Maggie's Kitchen
This is soooo yummy!
Alexandra
I look forward to hearing how you enjoy it. It is a favourite of mine, so many ways in which to serve it. 🙂
Arya
Love this version! I used to do it with saffron and pine nuts. One of my favorite things ever. Thank you for sharing this delicious idea.
Alexandra
Arya your version sounds amazing. 🙂