Cauliflower Crème Brulee

Serves 4

Ingredients

• 12 egg yolks
• 220g caster sugar
• 200g cauliflower florets (finely sliced)
• 1 litre Greek yoghurt
• 1 tbsp vanilla extract
• 50g brown sugar

Method

Boil the Greek yoghurt, vanilla and cauliflower in a pan. Bring to boil then simmer until the cauliflower is tender. Blend in a food processor, and then pass through a sieve. Whisk the egg yolks and sugar. Add the yoghurt to the egg mix and pour into ramekins. Sit the ramekins in a water bath in the oven at 110°c for 60 mins or until set. Once cooled, sprinkle with brown sugar and caramelise with a torch or grill.