Vanilla Syllabub
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
A creamy, vanilla-flavored dessert made with yogurt and milk.
Ella x
Ingredients
- 200 gyogurt(plain, full-fat)
- 400 mlmilk(whole milk)
- 100 ggranulated sugar(for sweetness)
- 1 mlvanilla extract(for flavor)
- 50 gunsalted butter(melted)
- 3large egg yolks(for richness)
- 2vanilla beans(for extra flavor)
- 100 mlheavy cream(optional, for extra richness)
- 1 gsalt
Detail level
Instructions
- 1
In a small saucepan, warm the milk over medium heat until it starts to simmer.
Tip: Be careful not to boil the milk.
- 2
In a separate bowl, whisk together the yogurt, granulated sugar, and vanilla extract until well combined.
Tip: Use a hand mixer or whisk for best results.
- 3
Temper the egg yolks by slowly pouring a small amount of the warm milk mixture into the egg yolks, whisking constantly.
Tip: This will prevent the eggs from scrambling.
- 4
Gradually pour the egg yolk mixture into the saucepan with the remaining milk mixture, whisking constantly to prevent lumps.
Tip: Use a gentle, folding motion to combine the ingredients.
- 5
Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
Tip: This should take about 5-7 minutes.
- 6
Remove the saucepan from the heat and stir in the melted butter and vanilla beans until well combined.
Tip: The mixture should be smooth and creamy.
- 7
Strain the mixture into a serving dish and let cool to room temperature.
Tip: You can also chill the mixture in the refrigerator if desired.
- 8
Just before serving, whip the heavy cream until stiff peaks form and fold it into the cooled yogurt mixture.
Tip: This adds a light and airy texture to the syllabub.
- 9
Season with salt to taste and serve chilled.
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