This cheat creme brulee was a result of my residual cravings for the classic Creme Brulee served during the Blogopolis conference last Saturday. I know I should talk about the stuff I’ve learned from the conference, which in all honesty, was very inspirational and gave me a lot to think about which direction I want my blog to go. Mostly, I’m thinking of revamping the look of my blog. But I can’t make up my mind on how I want my blog to look. Maybe more white background? Less sidebars? Simpler header? I don’t know where to start.
Don’t worry, I won’t bore you with my indecisiveness. Instead, may I interest you with something colorful, fruity and sweet?
This cheat brulee is consisted of your breakfast food: yoghurt and fruits. Okay, before you all go WTF on me, please hear me out.
Yoghurt and fruits combo makes a healthy breakfast. I think it makes an even better last minute, unplanned dessert. Yoghurt parfaits have been a popular choice. But in case you run out of crackers, biscuits or cookie crumbs one day, this recipe from the delicious. Sweet magazine may be the next best thing (if not better).
Basically, what makes a creme brulee is a custardy base with a crusty layer of burnt sugar. Since there are fruit toppings, running your blow torch over it may not be the smartest idea. So to go around this, you cook sugar and water until it turnes into caramel and pour (or drizzle) over the fruits. The caramel hardens as soon as it reaches the chilled surface of the fruits and yoghurt. And voila, you got your crusty surface with “custardy” (from the yoghurt) base. Oh so clever eh?
PS: Just to be clear, F stands for fudge on this blog.
Cheat Brulee with Fruits & Yoghurt
(recipe tweaked slightly & scaled down to fit 2 people from delicious. Sweet – The Ultimate Collection )
What you’ll need:
- 250g/ 8.8 ounces plain Greek-Style yoghurt
- Vanilla beans from half a pod (alternatively 1/2 tsp vanilla extract or 1/4 tsp vanilla paste)
- 1 tsp honey *optional if you like a sweeter yoghurt
- Fruits of your choice (I used 2 large strawberries and a kiwi fruit, diced)
- 1 tbsp caster sugar (or all-purpose sugar)
- 1.25 tbsp hot water
(1) Place the yoghurt in a bowl. Add vanilla beans and honey and use a spoon to mix until smooth and well-combined. Set aside. (2) Peel and dice fruits – see Note 1. (3) Transfer the yoghurt into a serving bowl or ramekins. Top with the diced fruits. Set aside. (4) Place sugar and hot water in a small pot (really small i.e. like an egg pot). Stir over low heat until the sugar has dissolved. Increase the heat to medium and continue to cook without stirring until the mixture becomes a golden caramel. (5) Quickly, spoon the hot toffee over the fruits – see Note 2. Serve immediately.
Note 1 – the size of the dicing depends on the size of your serving dish. If you are using small ramekins, dice about 1cm (0.3 inches) in width & length. If you are serving a larger crowd (as per recipe below), you can get away by just halving the strawberries and segmented peaches.
Note 2 – if you making a larger quantity, pour the hot toffee over the fruits instead of using a spoon.
For those who want to cater to a bigger crowd, here’s the original recipe – called yoghurt & berry brulee
Original Recipe (for 8 servings):-
(Recipe from the delicious. Sweet – The Ultimate Collection )
- 600g/21.16 ounces Greek-Style yoghurt
- 125g/4.4 ounces punnet raspberries
- 125g/ 4.4 ounces punnet blueberries
- 125g/ 4.4 ounces strawberries, halved
- 1 – 2 small peaches, sliced
- 1 cup (220g/ 7.76 ounces) caster sugar
- 1.25 cup (310ml/10.48 fluid ounces) water