Valentines Creme brulee

Intructions

1. Whisk the egg yolks and 1/2 cup (100g) of granulated sugar together. Set aside. 
2. Heat the heavy cream, and yogurt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
3. Place ramekins in a large baking tray. If you don’t have 1 pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.

4. Bake until the edges are set and centres are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes.

5. Remove tray from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours.

6. Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelise the sugar with a kitchen torch and serve immediately