Yogurt Creme Brulee with Fresh Fruit and Granola

By lorik

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

Details

Servings 4
Preparation time 45mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

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.