90 ml (6 tbsp) sugar

15 ml (1 tbsp) cornstarch

15 ml (1 tbsp) unbleached all-purpose flour

1 egg

1 egg yolk

2.5 ml (½ tsp) vanilla extract

125 ml (½ cup) milk

55 g (2 oz) white chocolate, chopped

125 ml (½ cup) 2% plain yogurt

In a saucepan off the heat, combine the sugar, cornstarch and flour. Whisk in the egg, egg yolk and vanilla. Stir in the milk. Bring to a boil over medium heat, stirring constantly with a whisk, about 5 minutes, taking care to scrape the bottom and sides of the pan.

Off the heat, add the chocolate and stir. Let melt for about 1 minute and whisk until the cream is smooth and the chocolate is completely melted. Add the yogurt and mix thoroughly.

Pour into a bowl and cover with plastic wrap directly on the cream. Refrigerate for at least 3 hours.

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