Mornings are boring. Cereal is boring. Yogurt is boring. Unfortunately I rarely have, or want to devote, enough time to make something for breakfast that is not boring. This recipe is literally ready in minutes, and just might change my mind about boring yogurt once and for all.
This recipe was inspired by a dish served at the Alchemy restaurant in Ashland, Oregon, where I stayed during a blogger event last fall. The restaurant served the most amazing breakfasts, and the seemingly simple pot of yogurt they brought out was no exception. Not just ordinary yogurt, it had a layer of crunchy brûléed sugar on top. I mean, talk about brilliant. I love me some creme brûlée, and to put the same caramelized sugar topping on yogurt? Life changing.
Granted, yogurt doesn’t brûlée quite as easily as baked custard, especially if you use one of the looser European style yogurts (as I did). Greek yogurt, with its firm texture, might caramelize more easily. Regardless of which kind of yogurt you use, you may have to torch a few thin layers of sugar before it starts to really caramelize.
Also, brûlée has far too many accent marks. That many in one word should be illegal. Ok, I realize it’s only two but it seems like more because I never know which marks go where and how to make them on my computer keyboard. Thank you Google and copy/paste for ensuring my brûlée is properly accented.
Now… what can I brûlée next…