Berries with Greek Yogurt Creme Brûlée

In celebration of Berry Week, Day Two, I bring you a tangy, slightly sweet combination of berries of and yogurt. 

The best thing about creme brûlée is the crunchy caramelized sugar top, that cracks every so beautifully with your spoon. So when I saw this recipe for Greek yogurt with the same addictive topping, I knew it was a match made in heaven.

This dish is perfect for weekend brunches. It seems impressive thanks to the burnt crust, but it couldn't be any easier! It's a delicious marriage of berries, granola, yogurt, and caramel that would please even the pickiest of eaters.

Now, this recipe does turn out better if you follow Bobby Flay's instructions exactly and use a kitchen blowtorch. Since my blowtorch is still sitting in a Sur La Table waiting for me to purchase it, I used the broiler on high heat. While mine did not come out quite as beautifully as Bobby Flay's, they were equally delicious!

Berries with Greek Yogurt Creme Brûlée

Recipe from Bobby Flay

16 ounces 2-percent Greek yogurt

1/2 vanilla bean

2 cups fresh berries

1/2 cup granulated sugar, plus more

2 teaspoons fresh lemon juice

1/2 cup granola

Remove the seeds from the vanilla bean. Combine the vanilla bean seeds and the yogurt in a bowl, then place in the refrigerator for at least 30 minutes.

Put the berries in a small saucepan with 1/4 cup of water, and cook over medium heat until the berries are softened, about 3 minutes. Remove from the stove and stir in lemon juice and 1/2 cup of sugar. Let cool slightly before dividing the mixture equally amongst 4 eight ounce ramekins.

Sprinkle the granola over the berries, then spoon the yogurt over the top, filling the ramekins. Cover and place in the freezer for 5 minutes.

Remove the ramekins from the freezer and sprinkle 2 tablespoons of sugar over ramekin. Using a kitchen blowtorch, caramelize the sugar by slowly sweeping back and forth over the surface of the yogurt. Let the sugar harden before serving.