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Go60 YUM - recipes and the joys of dining
Share your recipes July 2012

Rainbow Kitchen

Cherry Creme Brulee

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(Quick, healthy, almost raw version using yogurt instead of egg yolks. Do not use fruit flavored yogurt – it is almost always low-fat and loaded with too much sugar or even chemical sweetners.)


1 lb. cherries (black)

1 cup heavy cream

7 oz. plain full-fat yogurt

4 tablespoons sugar

1 tsp. vanilla extract

sugar (for caramelizing)


Drain the cherries, and spoon equally into 6 ramekins and set aside. In a bowl, whisk the cream into soft peaks. Fold in the yogurt with 4 tablespoons sugar and the vanilla. Spoon on top of the cherries, and make the top level. Chill for a couple of hours or overnight in the refrigerator. When ready to serve, lightly sprinkle the top of each ramekin with sugar in an even layer. Place ramekins in a baking dish with a layer of ice or cold water around the ramekins. Put top oven shelf close to the broiler. Caramelize under a very hot preheated grill (500F). Watch carefully to avoid burning or melting the yogurt – approximately 5 minutes depending on your oven.

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Allison's Article:

Cheery Cherries

 

Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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