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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)


  • 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
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At A Glance

  • Serves 6 people

Featured in

Sep 2007

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