Tuesday, November 4, 2014

Breakfast Creme Brûlée

I try to be a lovely lady. I always try to act with grace and goodness. However, when it comes to mornings, I am NOT a nice person. And believe me, that is an understatement. A raging monster is more accurate. It's sad for my family, really. Pray for them, will ya?

It's sort of like Bruce Banner becoming the Hulk--super scary & completely involuntary. No matter how hard I try to improve, these epic episodes of anger just come out. I always have the same reaction as Bruce when these episodes are over--bewildered regret. I'm not sure my remorse makes the victims subjects of these episodes feel any better, but I do try.

Coffee used to be the only antidote to my morning mayhem--that is, until I got a little devious & made breakfast creme brûlée. That's right--creme brûlée for BREAKFAST! Not only does it undo my Hulk-ness, but it also puts a smile on the faces of people left in the wake of it.

Breakfast Yogurt Creme Brûlée

If you can relate to my alter-ego situation in the mornings, I know you'll love it as much as I do!


  • 2 tablespoons pineapple preserves (or any other types of jam/preserves--I think raspberry jam, strawberry preserves, or even lemon curd would be fantastic!)
  • 1/2 cup vanilla bean Greek yogurt (I tested with Cabot)
  • 2 tablespoons turbinado (sugar in the raw)

  1. Place oven rack to highest position & preheat broiler to high. 
  2. Scoop preserves into an oven-safe ramekin
  3. Top preserves with yogurt. Level yogurt by spreading with the back of a spoon.
  4. Sprinkle turbinado evenly over the top of yogurt.
  5. Place ramekin on the top rack of oven. Broil for 4-8 minutes, or until browned. Cool & serve.

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