Forest Fruit Brûlée

Creme Brûlée usually involves a tricky egg-based custard, but my version uses greek yoghurt and simple whipped cream for an impressive and sophisticated dessert. For six ramekin sized portions you'll need:

• 250g Mixed Forest Fruits
  
• 300ml Double Cream
  
• 300ml Greek Yoghurt
  
• 2 tbs Caster Sugar
  
• 90g Demerara Sugar
  
• 2 tsp Vanilla bean paste