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+ servings

Yogurt Brulee with Winter Fruit

It's like dessert for breakfast with yogurt and fruit torched until caramelize. Feel free to use any winter fruit you like such as oranges, grapefruit, kiwi, mangoes and pineapple.


  • 2 cups plain whole-fat yogurt, greek or regular (455 grams)
  • 1-2 tablespoons honey
  • 1 cup sliced oranges, grapefruit, kiwi, etc. (125 grams)
  • 2 tablespoons granulated sugar (25 grams)


  • Combine the yogurt with honey to desired sweetness. Stir in half of the fruit. Spoon mixture into 4 small ramekins and top with remaining fruit.
  • Sprinkle with the sugar and caramelize with a kitchen torch. Since yogurt and fruit are quite wet, you may need to do 2-3 layers of sugar and torching to achieve visible caramelization.
  • Serve immediately as is or top with granola.


  • It's best to work quickly with one ramekin at a time, sprinkling each individually with sugar and caramelizing before moving on to the next one. Letting the sugar sit too long on the yogurt mixture will release liquid which can inhibit caramelization.


Calories: 135kcal, Carbohydrates: 21g, Protein: 5g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 57mg, Potassium: 271mg, Fiber: 1g, Sugar: 20g, Vitamin A: 223IU, Vitamin C: 25mg, Calcium: 166mg, Iron: 1mg
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