Recipe courtesy of Bobby Flay
Yogurt Creme Brulee with Fresh Fruit and Granola
Total:
45 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 16 ounces 2-percent Greek yogurt
  • 1 teaspoon pure vanilla extract or 1/2 vanilla bean, scraped 
  • 2 cups fresh berries, such as blueberries, raspberries, blackberries, strawberries or a combination 
  • 1/2 cup granulated sugar, plus more
  • 2 teaspoons fresh lemon juice 
  • 1/2 cup granola 

Directions

Special equipment: Four 8-ounce ramekins, kitchen blowtorch

Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Put the berries in a small saucepan with 1/4 cup water, cooking over medium heat until just softened, about 3 minutes. Remove from the heat and add the sugar and lemon juice. Let cool slightly before dividing the mixture among four 8-ounce ramekins.

Sprinkle the granola evenly over the berries and top with the vanilla yogurt, filling to the top of the ramekins. Cover and place in the freezer for 5 minutes.

Remove from the freezer and sprinkle 2 tablespoons of sugar over each ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping the flame back and forth over the surface of the yogurt. Let the sugar harden, about 2 minutes, before serving.

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