The recipe’s name comes from Barbados sugar, another name for muscovado sugar—a lovely, molasses-rich, dark brown sugar.
This delicious concoction known as Barbados Cream is cream and Greek yogurt mixed together, spooned into a shallow dish, and sprinkled with a blanket of brown sugar. The recipe’s name comes from Barbados sugar, another name for muscovado sugar—a lovely, molasses-rich, dark brown sugar. Feel free to substitute coconut or vanilla yogurt for some of the plain yogurt. You’ll want to make it a day in advance and it only takes about five minutes to prepare. It’s nice served in a glass bowl so you can see through to the dessert inside. It has a gorgeous quality and the sugar melts into a syrupy sauce on top of the cream, almost like a crème brûlée. The sharpness of the blueberries complements the cream beautifully.
- 1 cup heavy cream
- 1 cup Greek or other plain whole-milk yogurt
- 1/3 cup soft brown sugar
- 2 cups blueberries
- The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Transfer mixture to a shallow serving bowl about 8-inches in diameter. Sprinkle enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
- Remove yogurt mixture from refrigerator, and bring to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.