Yogurt Brûlée with Winter Fruit
Yogurt and winter fruit like grapefruit, kiwi and clementines topped with a lid of caramelized sugar makes a bright and delicious start to any day.
While it’s true that summer fruit reigns supreme, winter certainly has a nose in the game.
Clementines, tangerines, tangelos, lemons, meyer lemons, oranges, blood oranges, and grapefruit. Plus plenty of other fruits with winter growing seasons, like kiwi, pineapple and mangoes.
Winter is not just a dead zone to be endured!
I first tried brûléed yogurt a few years ago with this recipe, strawberry-yogurt brûlée, and it blew my mind. So simple— just 4 ingredients— and so delicious! Like crème brûlée for breakfast. Who wouldn’t love that?
I couldn’t wait for strawberry season to roll around and so I decided to give it a try with my favorite winter combo of grapefruit, clementines, and kiwi. Simply fabulous. And so sunny and bright!
This, this right here is how you beat the winter blues.
Yogurt Brulee with Winter Fruit
- 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.