Strawberry Vanilla Yogurt Brûlée

Love Creme Brûlée but want something a bit lighter? This Strawberry Vanilla Yogurt Brûlée has the same crisp, caramelized coating, but the custard under the surface is switched out for simply yogurt and fruit. As an added bonus, no custard cooking or overnight refrigeration is required. Everything comes together in less than 15 minutes. I seasoned the yogurt with a vanilla bean and lightly macerated strawberries, but any of your favorite flavors/berries will work. It is delicious as a light dessert or special breakfast.

I added the seeds from a vanilla bean to the strawberries, but you can also substitute with 1 teaspoon vanilla extract or skip it. I thinly sliced the strawberries, but you can also chop them up for easier mixing.

If you don’t have a blowtorch, place the ramekins on a baking sheet and on the top rack of the oven as close to the broiler as possible. Don’t sprinkle the sugar over the tops until right before you are about to caramelize and serve. Broil until golden.

Strawberry Vanilla Yogurt Brûlée
Adapted from Completely Delicious, from Fine Cooking
Serves 4

4 1/2 ounces (125 grams) fresh strawberries, sliced or chopped
1 tablespoon (12.5 grams) granulated sugar
1 vanilla bean or 1 teaspoon vanilla extract
2 cups (455 grams) plain Greek or regular yogurt
Granulated or Turbinado sugar for sprinkling over the top

 

In a medium bowl, combine the sliced strawberries and 1 tablespoon granulated sugar. Split the vanilla bean in half and scrape the seeds into the bowl with the strawberries. Allow to sit for 5 minutes.

Mix in the yogurt and divide the mixture among four small ramekins. Smooth the tops with the back of a spoon.

Cover one of the tops of the ramekins with about 1 tablespoon sugar to coat in a thin layer. Immediately caramelize using a blowtorch. Repeat with remaining ramekins.

Serve immediately.