Brûléed yogurt may soon become your next breakfast favorite. This culinary technique, often perceived as too complex for home cooks, is surprisingly straightforward with minimal tools and a bit of courage. A reliable broiler and a tidy kitchen are all you need to elevate ordinary meals into extraordinary culinary experiences.
Jerrelle Guy, an acclaimed chef and author, advocates for the power of simple ingredients. In her recently published cookbook, We Fancy, she explores the art of brûléeing everyday foods, transforming them into gourmet delights. From warming oatmeal to caramelized bananas, her enthusiasm is palpable. Jerrelle particularly favors brûléed yogurt, likening it to a rich version of crème brûlée that avoids the complexities of baking. Ready to enhance your breakfast routine? Let’s explore her recipe.
Brûléed lemon yogurt with berries
This delightful recipe serves 2-4 people, combining creamy yogurt with a burst of fresh flavors. The highlight is the brûléed yogurt, which is both satisfying and easy to prepare. Let’s gather the necessary ingredients.
Ingredients list
For the berry pico, you’ll need:
- 1/2 cup of chopped blueberries and strawberries (fresh or frozen)
- 1 teaspoon of fresh thyme leaves
- 1 teaspoon of lemon juice
- 2 teaspoons of olive oil
- A pinch of kosher salt
For the yogurt crème brûlée, gather:
- 1 cup of full-fat Greek yogurt or labneh
- Turbinado sugar or granulated sugar for sprinkling
Preparation steps
Begin by preparing the berry pico. In a small bowl, combine the berries, thyme, lemon juice, olive oil, and a pinch of salt. Allow the mixture to sit briefly, enabling the berries to release their juices and create a vibrant topping.
Next, portion the yogurt into four 4-ounce ramekins, or opt for two 8-ounce ramekins for larger servings. Ensure the yogurt is evenly spread, wiping away any excess from the edges to maintain cleanliness.
Brûlée the yogurt
Now for the exciting part! Sprinkle a thin layer of sugar over the yogurt. If using a broiler, position the oven rack just below the heating element, turning the broiler on high. Place the ramekins on a baking sheet and slide them under the broiler. Alternatively, a kitchen blow torch can be used, moving in slow circles over the yogurt. Watch as the sugar melts and bubbles, forming a beautifully caramelized layer.
Once caramelized, remove the ramekins from the oven or torch and allow them to cool for a few minutes. This cooling period allows the sugar to solidify into a crunchy topping. Finally, spoon the berry pico over your brûléed yogurt and serve.
Elevating the experience
To enhance this dish further, Jerrelle recommends mixing in 2-3 tablespoons of lemon curd and half a teaspoon of pure vanilla extract into the yogurt before transferring it to the ramekins. This addition not only enriches the flavor but also contributes a delightful tang to the yogurt.
Jerrelle Guy, an acclaimed chef and author, advocates for the power of simple ingredients. In her recently published cookbook, We Fancy, she explores the art of brûléeing everyday foods, transforming them into gourmet delights. From warming oatmeal to caramelized bananas, her enthusiasm is palpable. Jerrelle particularly favors brûléed yogurt, likening it to a rich version of crème brûlée that avoids the complexities of baking. Ready to enhance your breakfast routine? Let’s explore her recipe.0
