Yogurt Crème Brûlée

Made with yogurt instead of custard and topped with berries and granola, this is the perfect treat to start your morning.


  • 1 3/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 tablespoons raw honey + 1 teaspoon to coat the fruit
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1/4 cup pure cane sugar
  • 1 tablespoon water
  • Handful fresh blueberries/berries
  • Optional toppings: Marcona almonds, granola, mint


  1. In a small bowl, combine the yogurt, vanilla, honey, orange juice and orange zest. Divide the yogurt between the ramekins and smooth the top, leaving about 1/4-inch space from the rim. Place in the freezer for about 8-10 minutes while you make the sugar.
  2. In a small saucepan, whisk the pure cane sugar with the water, then place over medium heat. As the sugar begins to heat, use a paintbrush to brush down the sugar sticking on the edges of the pan. Once the sugar turns a dark honey color, swirl the pan to stir the sugar and stop the bubbling.
  3. Working quickly, remove the yogurt from the freezer and pour an even layer of the sugar over the cold yogurt. Allow to harden.
  4. In a separate small bowl, toss the fruit with the extra honey, and arrange on top along with almonds, granola and/or mint.