Caramel-topped custard, but the sugar's gone and left only creamy beige.
Yoghurt Brûlée is a pale beige.
It can be described as pale, delicate, faded and luminous.
Set in black, because black reads best on it.
Yogurt is a food produced by bacterial fermentation of milk. The bacteria ferment the sugars in the milk and produce lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Yogurt is most commonly made from cow's milk, but milk from water buffalo, goats, ewes, mares, camels, and yaks can also be used.
Read on WikipediaCrème brûlée, also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
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