• 200 g fresh custard
  • 300 g fat natural Greek style yogurt
  • 3 passionfruit, halved
  • 1 vanilla pod
  • 100 g caster sugar


  1. 1

    In a medium-sized bowl, fold the custard and yogurt together with the seeds and juice of the passionfruit. Slice open the vanilla pod and scrape out the seeds with a knife, then stir them into the custard mixture.

  2. 2

    Divide the mixture equally between 4 ramekins and put in the fridge to chill for 10 minutes.

  3. 3

    Meanwhile, make the caramel. Sprinkle the sugar evenly into the base of a frying pan and warm over a low heat for about 10 minutes, until it begins to caramelise. You may need to gently move the pan around to stop it burning. Pour a thin layer of the caramel over the custard in the 4 pots, then let the caramel harden (about 2 minutes) before serving.

Nutritional Details

Each serving provides
  • Energy 1026kj 245kcal 12%
  • Fat 9.7g 14%
  • Saturates 6.4g 32%
  • Sugars 6.8g 8%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 632kj/151kcal

Each serving provides

34.7g carbohydrate 0.4g fibre 4.5g protein

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