Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and you could win 1 of 5 African-style safaris.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Burnt sheep’s milk yoghurt


You'll need

10 large egg yolks (from 70gm eggs) 100 gm caster sugar, plus extra for sprinkling 150 ml full-cream milk 500 ml sheep’s milk yoghurt (see note) To serve: shortbread biscuits (optional)

Method

  • 01
  • Preheat oven to 160C. Place the egg yolks and sugar in a bowl and whisk for 1 minute, or until well combined. Pour the milk into a saucepan and bring to the boil. Pour the boiling milk over the egg mixture, whisking constantly to prevent curdling. Then add the sheep’s milk yoghurt and whisk well. Pass the mixture through a fine sieve and pour into six ramekins or China moulds. Place them in a roasting tin and pour in enough hot water to come half way up the sides of the dishes. Place the tray in the oven and bake for 20-25 minutes, until the custards are set around the sides and still wobble a little in the middle. You must take them out of the oven at this point, as the residual heat will finish the cooking. Take the ramekins out of the roasting tin and let them cool for 1 hour, then refrigerate for 2 hours.
  • 02
  • Just before serving, sprinkle sugar over the top of the custards – just enough to cover the surface – then caramelise with a blowtorch or under a grill. Serve on their own or with shortbread.

Note Sheep's milk yoghurt is available from select delicatessens and health food stores.


"A little musk of farmyard in your pudding."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 6 people
Win
a VIP experience!

Win a VIP experience at Sydney Italian Wine and Food Festival for you and four friends on 30 August.

Read More
Win
a RADO timepiece!

Win a RADO HyperChrome Timepiece and choose the style you like valued at $2,325 (small) or $2,875 (large).

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Sep 2007

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×