Vanilla Syllabub

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 9

   Season with salt to taste and serve chilled.