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Strawberry Breakfast Brûlée

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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

Strawberry Breakfast Brûlée

Prep Time: 20 minutes
Cook Time: 7 minutes
chill time: 35 minutes
Total Time: 1 hour 2 minutes
Yield: 4 6oz ramekins
Calories: 195kcal

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Equipment

  • 6 oz Ramekins
  • Kitchen torch

Ingredients

  • lbs. strawberries quartered divided
  • 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

Instructions

  • 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.

Notes

Any kind of yogurt will work: Icelandic, whole milk, Greek, or non-dairy. The nutrition for this recipe was based on Greek non-fat plain yogurt.

Nutrition

Serving: 1  ramekin | Calories: 195kcal | Carbohydrates: 36g | Protein: 13g | Cholesterol: 6mg | Sodium: 44mg | Fiber: 3g | Sugar: 29g | Vitamin C: 100mg

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