Harry Eastman’s ‘No cooking’ raspberries and blueberries creme brulee



2 x 150g pots 0% fat Greek Yoghurt

100ml whipping cream

4 tbsp clear honey

125g blueberries

125g raspberries

1 vanilla pod, split lengthways

50g golden caster sugar

Recipe courtesy of Total Greek Yoghurt.



  • Step 1


    1. Scrape out the vanilla pod into a large mixing bowl with the cream. 
    2. With the help of an electric hand whisk, beat the cream and vanilla until firm but not stiff. 
    3. Using a large metal spoon, gently fold the Greek yoghurt and honey into the mixture. 
    4. Divide the raspberries and blueberries out between four shallow and wide ramekins (traditional brulee ramekins are roughly 12cms diameter and oval shaped). 
    5. Pour over the cream and yoghurt mixture, dividing evenly between the ramekins. 
    6. Sprinkle over the sugar. 
    7. Brulee the tops under a grill just before serving. If you brulee too far in advance, you will lose that lovely surface sugar crunch.