Cheat’s Raspberry Brulée

Serves 4


  • 300g frozen raspberries
  • ⅓ cup (75g) caster (superfine) sugar
  • 1½ cups (420g) Greek-style thick natural yoghurt
  • 1 cup (250ml) double (heavy) cream
  • 2 tablespoons caster (superfine) sugar, extra
  • 1 teaspoon vanilla extract
  • extra caster (superfine) sugar, for sprinkling


  1. Place raspberries and sugar in a saucepan over high heat and simmer for 20 minutes or until the raspberry mixture thickens.
  2. Spoon the raspberry mixture into 4 x 1-cup capacity (250ml) ovenproof dishes.
  3. Refrigerate until cold. Whisk together the yoghurt, cream, sugar and vanilla until thick and spoon over the raspberry mixture.
  4. Refrigerate until cold.
  5. Sprinkle with sugar and caramelise the sugar with a kitchen blow torch until golden