Fruit and Yogurt Brûlées

A midweek restaurant-style pudding that will certainly beat having plain fruit or yogurt for dessert any day of the week. Of course, if you have a kitchen blowtorch, using that will be quicker than putting it under the grill/broiler, and adds drama to the recipe. The best bit of all is cracking the top of the brûlées with the spoon – the kids love it (and so do I!).

MAKES 2 adult or 4 kid-sized portions

PREPARATION TIME 5 minutes

COOKING TIME 2 minutes

100–150g/3½–5½oz fresh soft fruit, such as plums, berries, banana or mango

a few drops of vanilla extract, rosewater or orange flower water

300ml/10½fl oz/scant 1¼ cups Greek yogurt

50g/1¾oz/scant ¼ cup caster/superfine sugar

 

1 If the fruit is large, cut it into smaller pieces and spoon into the base of individual ramekin dishes. Mix the vanilla extract into the yogurt and spoon on top of the fruit. Smooth over the surface, cover and keep in the refrigerator if not eating straight away.

2 Preheat the grill/broiler to its hottest setting. Sprinkle the caster/ superfine sugar over the yogurt in a thick, even layer. Put the ramekins onto a baking sheet and grill/broil for 1–2 minutes until the sugar melts and is golden and bubbling. Remove from the grill/broiler and the sugar will set almost straight away. Serve immediately.

How to make

super caramel

If you think your grill/broiler just isn’t quite powerful enough to make a decent caramel topping for the Fruit and Yogurt Brûlées, then fear not, it’s very easy to make caramel separately in a pan. When you are ready to finish the crème brûlées, put the 50g/1¾oz/scant ¼ cup caster/superfine sugar in a small saucepan over a low heat until it turns a deep caramel colour. Don’t stir the sugar when it is caramelizing, but you can swirl the pan to ensure even colouring. Pour or spoon a little of the caramel over each crème brûlée, and leave for about a minute or so for the caramel to set before serving.