“Recipe in its original form found in the Diary section of "How To Cook," by Pamela Gwyther. I haven't been able to find Molasses sugar (which was the original ingredient), so I've tried myself with dark brown sugar. Even with that change, it's a creamy dessert which takes a long time to make, but not that much effort. Note: No real 'cooking' necessary -- I've used the cook time to indicate the refrigeration.”
READY IN:
8hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, beat the cream until thick (think sturdy whipped cream, holding peaks) using a balloon whisk.
  2. Add yogurt and mix together well.
  3. Pour into a serving dish or several small ramekins.
  4. Sprinkle the sugar over the surface of the mixture in a thick, even layer: Cover with plastic wrap and chill overnight.
  5. The sugar will dissolve and leave a toffee-like layer on top, and you may end up with some liquid on the bottom: Serve chilled and enjoy.
  6. General notes: How to Prepare the Yogurt.
  7. Line strainer with cheesecloth and set over a medium to large bowl. (The bowl should support the strainer so it doesn't touch the bottom.) Put the yogurt in the lined strainer, cover loosely, and let it drain 6 hours to overnight in the refrigerator. Discard the liquid and use the strained yogurt as directed. If you decide to skip the step of straining the yogurt-- don't. With the amount of liquid in the dessert then, the'toffee layer' becomes more of a'dark sugar-water layer below the yogurtness'. Plan ahead for the total making time of this to be about 12-16 hours, and you should be fine.

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