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1
out of 5
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Disappointing,
April 9, 2008
By badseed1980
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"I'm a yogurt lover. I even eat plain fat free Greek yogurt by itself on a regular basis. This isn't sweet enough for creme brulee, though. I added Splenda and vanilla to make it taste a bit more like creme brulee, but found that there were still issues:
1. In order to get the sugar to caramelize and harden under the broiler, I had to leave it in long enough for the heat to denature the proteins in the top layer of the yogurt, rendering it chewy and curdled. Even then, the sugar was only crunchy on the edges.
2. I had to add more sugar on top than the recipe called for, because most of what was there just absorbed the moisture of the yogurt and wouldn't caramelize."
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20 of 20 people found this review helpful.
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