Vanilla Syllabub
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Vanilla Syllabub is a creamy dessert made with yogurt, milk, sugar, vanilla extract, butter, egg yolks, vanilla beans, heavy cream and salt. This elegant dish takes just 15 minutes to prepare and 30 minutes to cook, making it a straightforward option for those wanting to create a sophisticated pudding without spending hours in the kitchen.
Ella x
Ingredients
- 200 gyogurt(plain, full-fat)
- 400 mlmilk
- 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)
- ½ teaspoonsalt
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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