Who said you can’t have crème brûlée for breakfast? These breakfast brûlée cups have a layer of homemade strawberry compote, honey-sweetened vanilla yogurt, and a crisp brûlée shell. Sunday brunch just got more interesting. Recipe by Snixy Kitchen.
Strawberry Breakfast Brûlée
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- 6 oz Ramekins
- Kitchen torch
- 1½ lbs. strawberries quartered divided
- 1½ Tbsp water divided
- 2 Tbsp honey or maple syrup divided
- 1 tsp corn starch
- 2 cups plain yogurt
- 1 tsp pure vanilla extract
- 3 Tbsp granulated sugar divided
- Combine 2 cups quartered strawberries, 1 tablespoon water, and 1 tablespoon honey in a small saucepan.
- Stir over medium-low heat for about 5 minutes, until the strawberries begin to soften and release their juice. The strawberries will still remain intact, but be very soft.
- Whisk together the corn starch and remaining tablespoon of water into a smooth slurry, then pour into the saucepan with the cooked strawberries, stirring until the sauce thickens slightly, 1-2 minutes.
- Transfer jam to a heat-proof bowl and stir in another ½ cup of reserved quartered strawberries, saving the remaining for topping. Chill until completely cool.
- Meanwhile, stir together the yogurt, remaining 1 tablespoon honey, and vanilla until smooth. Chill until ready to use.
- Divide jam into four 6-ounce ramekins. Top with vanilla yogurt, smoothing out the top.
- Working on one ramekin at a time, sprinkle yogurt with enough sugar to coat into a thin, even layer, about 1 teaspoon.
- Use a kitchen blow torch to create the brûlée shell. Hold the torch a few inches away from the sugar to gently caramelize , using a swirling motion to keep it from getting too dark in any one area.
- Repeat with second layer of sugar over the first to create a thick caramelized sugar lid.
- Chill for 10-15 minutes to harden the sugar on top and cool the yogurt.
- Top with the remaining fresh strawberries and serve immediately.