Plum and Cardamom Bruleé

An easy weekday treat using fresh plums, cream and yogurt with a hint of cardamom. Simple to prepare, this is a wonderful Autumn dessert and a great way to make the most of English plums.

  • 4 hrs
  • Serves 6
  • Beginner


4 plums

6 egg yolks

6 Cardamom pods, crushed

300ml (10oz) Yeo Valley Double Cream

250ml (9floz) Yeo Valley Greek Style Natural Yogurt

1tbsp caster sugar

Additional 2tbsp caster sugar for the top


  1. Heat the oven to 150°C, gas mark 2. Cut the plums into small chunks and place in the bottom of six ramekins. Place the cream and cardamom pods in a pan and heat to just below boiling.
  2. Take off the heat and leave to infuse for 30 minutes. Whisk the egg yolks with the caster sugar and add the yogurt. Whisk the yogurt mixture into the cream. Strain the custard to remove the cardamom then pour over the plums into the ramekins.
  3. Place the ramekins in a small roasting tin and pour hot water into the tin to come halfway up the sides of the ramekins. Bake for 20-30 minutes until the custards are just set. Cool then chill for 2-3 hours or overnight.
  4. Just before serving sprinkle some caster sugar about 2mm thick over the surface of the ramekins. Brown under a very hot grill or melt with a blowtorch until the surface is gold and caramelised.

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