The first time I had crème brûlée, I was on a trip with my parents to visit my sister in Paris, where she was studying at La Sorbonne. As it was December and quite cold, we spent most of our evenings in her apartment. The four of us would go to the store and pick up groceries and we would try to cook in her kitchen, which could fit no more than a single individual. It was a challenge, to say the least… one that resulted in lots of laughter. Thankfully, everyone made it through the whole experience with all of their limbs still attached to their bodies. But we decided that it was probably a good idea to go out the rest of the nights.
The City of Lights was just as beautiful in the darkness as it was during the day, though it was hard to appreciate our surroundings as we walked briskly through the frigid winds. When we arrived at the restaurant, we all unraveled our scarves and threw off our mittens and enjoyed what was, for me, a very memorable meal. That dinner marked the first time I had three very different, but equally satisfying, dishes. The first two came early in the meal when we were presented with a plate of pan fried frogs legs and a bowl of escargot in a pesto sauce. And the last ended our dinner in the form of a gorgeously prepared crème brûlée (silky custard in the middle with a thin, crispy caramel-colored layer of sugar on top).
And from that moment on I was a fan. I’ve had it countless times in a variety of shapes, sizes, and flavors. Chocolaty, fruity, boozy (salty even).
Yet, with the number of crème brûlée that have been consumed, this was the first time I’d made it. And I wouldn’t have done it if I hadn’t been asked by the Chobani Greek Yogurt company to create a recipe for their blog*. It was an easy decision, actually. I knew that I wanted to make a dessert. Cheesecake, my first choice, has been done before and I wanted to do something a little different.
And, to my very pleasant surprise, it works. In terms of consistency, the Chobani Greek Yogurt didn’t need a whole lot to give it the richness this dessert requires. A little sugar, a spoon of vanilla, a dash of cinnamon and a couple of eggs… and you have yourself the crème for crème brûlée !
*For the sake of full disclosure, Chobani was generous enough to send a box of free (and very delicious) yogurt.
Greek Yogurt Crème Brûlée
15 oz Chobani 2% plain Greek Yogurt
3 egg yolks
1/3 cup sugar
1 tbsp vanilla extract
1/2 tsp cinammon
Preheat the oven to 325 degrees F.
Place the above ingredients in the bowl of a food processor. Process until all the ingredients have mixed together.
Pour the mixture into 4 ramekins and place inside a roasting pan. Fill the pan with water so that it reaches about halfway up the sides of the ramekins. Bake in the oven for 20-25 minutes, or until the mixture looks like Jello when you shake the ramekin (it is key not to overcook them, as they will turn into souffles/mini cheesecakes).
Remove from the pan and place in the refrigerator for at least an hour and a half and up to 2 days. When you are ready to eat them, remove from the refrigerator 30 minutes before browning the sugar on top.
Sprinkle on top with sugar. Using a torch, melt the sugar until it has turned golden brown and becomes crispy on top. Serve immediately.