Crème Brûlée

Preheat the oven to 160 degrees.

Heat the cream in a medium saucepan, stirring frequently, until mixture is hot but not boiling. Take off the heat and whisk in vanilla extract.

 In a medium mixing bowl, whisk egg yolks and sugar until smooth. Whisk in the hot cream to combine. Whisk in Dorset Strained Yoghurt.

Divide the mixture between individual ramekins and place them in a deep roasting pan. Add hot water until about halfway up the sides of the ramekins. Bake for c.35 minutes, until the edges are set and the center of the custards jiggles when shaken.

 Remove ramekins from the water bath and allow to cool completely on a rack before covering and refrigerating until chilled (at least 2 hours, can be overnight).

Just before serving, sprinkle the surface of each custard with brown sugar and use a kitchen torch to caramelise it. Hold the flame about 2 inches above the surface of each custard and slowly rotate to melt the sugar as evenly as possible. Alternatively, preheat the grill and arrange the custards on a baking tray and place 3-4” from the grilll until the sugar melts and bubbles.

Serve immediately garnished with raspberries.