Will Yogurt Work?

[Earthmaiden Profile]

I am planning to make some toffee apple tartlets today by putting apple into tartlet cases and topping with the caramel recipe used in the recent apple cake from the National Trust magazine which was mentioned a few weeks ago (because the apples with caramel topping really worked).

The caramel takes equal quantities of butter and sugar with the addition of 2 tablespoons of cream. I've got butter and sugar but no cream. I have got thick, creamy Greek yogurt.

What do you reckon? Will I ruin it if I try it?

[scullion Profile]

i would just add a bit more butter (with maybe a tiny bit of milk) rather than adding yogurt. it doesn't have the same fat ratio as cream if you're going to cook with it - it may split and go lumpy in the 'sauce'.

[Hickybank Profile]

Or use this WW2 recipe for cream as it was not available' I have tried it & was impressed how near to cream it tasted

Mock cream
1 tablespoon (English tablespoon) of cornflour
1 oz margarine
1 oz sugar (fine)
1/4 pint milk
Slowly blend the cornflour and milk together and add to saucepan and stir over a low heat until thickened. Remove and allow to cool completely.

Cream margarine and sugar together until light and soft and then gradually add in the cold cornflour/milk mixture a teaspoon at a time until all of it is mixed together to make a smooth, thick cream which stiffens further when stored in the fridge.

[Stokey Sue Profile]

i would just add a bit more butter (with maybe a tiny bit of milk) rather than adding yogurt. it doesn't have the same fat ratio as cream if you're going to cook with it - it may split and go lumpy in the 'sauce'.

I agree, that sounds more plausible to me

[Suelle Profile Website]

I don't think yogurt will work, nor, in this case, Hicky's mock cream recipe.

If you've got milk, there are plenty of recipes online for making caramel with that, rather than cream.

[Earthmaiden Profile]

Thanks scully. That's what I suspected.

Hicky, that recipe was in my mother's Good Housekeeping cookery book published just after the war. I have made that 'cream' often in days gone by and agree, it can be quite a success. I don't think it would be ideal for caramel though.

Thanks too Suelle. I just really wanted to use cream because it was so ery good when I used it before.

I thought I had checked the cupboard and bought everything I needed for my small cookery session today. So far I've had to eke out the flour, wonder about the cream and now find I have neither a lemon or lemon juice for icing later . Unbelievable, I usually do better than that. The rain has died down a bit so I'll go and buy proper ingredients.

[Stokey Sue Profile]

If you have evaporated or condensed milk that woul probably work