Caramelized Pineapple FAGE Total Crème Brûlée with Blueberries

  • Cakes & Desserts WITH Dairy
  • Dinner READY IN 45'-60'
  • BY CHEF Bobby Flay

Caramelized Pineapple Crème Brûlée with FAGE Total® and Blueberries

INGREDIENTS
METHOD

16 ounces FAGE Total 2%
1 tsp pure vanilla extract or ½ vanilla bean, scraped
1/4 cup light brown Muscovado sugar
1/2 small pineapple, cored and finely diced
3/4 cup fresh blueberries
8 tsp turbinado (Sugar in the Raw) sugar

  • Mix together the FAGE Total and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes.
  • Put the brown sugar and 1 tablespoon of water in a medium sauté pan over medium-high heat and cook until melted, about 5 minutes. Add the pineapple and cook until caramelized and soft, another 5 minutes. Remove, let cool slightly to room temperature.
  • Divide the pineapple and blueberries among four 6-ounce or 8-ounce ramekins. Fill the ramekins to the top with the yogurt. Cover and place in the freezer for 5 minutes.
  • Sprinkle two teaspoons of sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving. This method will not work under the broiler. The yogurt will melt. A small blowtorch (found at specialty kitchen stores or online) works perfectly.
  • To see how it's made, visit the recipe video page here.
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