Do you know you may brûlée, like, something? I at all times neglect brûléeing is an possibility, as a result of it’s a kind of fancy cooking processes that’s an excessive amount of fuss for dwelling cooking. The factor is? It’s actually not. All you want is a broiler and the braveness to show it on. (I suppose you may additionally want a pretty clear oven, otherwise you’ll set off your smoke alarms — however I do that when a month anyway.) And when you’re within the swing of it, it’s actually a lot enjoyable.
“I really like brûléeing the simplest issues,” says our pal Jerrelle Guy, whose beautiful cookbook, We Fancy, comes out this week. “Heat oatmeal, recent bananas, grapefruit halves, the peanut butter on my peanut-butter toast. And every time I brûlée my yogurt, it turns into decadent. I consider it as a no-bake crème brûlée.” For breakfast! Or every time!
This week, we’re excited to share this enjoyable, creamy, tangy new recipe from Jerelle’s ebook. True to the title, that is certainly a elaborate dish, however Jerrelle is the form of recipe writer who is aware of that fancy doesn’t have to be difficult (that is the lady who judged our boxed brownie taste test, in any case). When she says you are able to do this — in lower than half-hour, no much less — you may belief her. And doesn’t a heat, citrus brûlée sound so good proper now? Positively price braving the broiler. Let’s crack a window and do that factor.
Brûléed Lemon Yogurt With Berries
From We Fancy, by Jerrelle Man
Serves 2-4
For the berry pico
1/2 cup blueberries and strawberries (recent or frozen), diced
1 tsp recent thyme leaves
1 tsp lemon juice
2 tsp olive oil
Kosher salt
For the yogurt crème brûlée
1 cup Greek yogurt (full-fat) or labneh
Turbinado sugar or granulated sugar, for sprinkling
Make the pico: In a small bowl, mix the berries, thyme, lemon juice, olive oil, and a pinch of salt. Put aside to permit the berries a while to launch their juices.
Make the yogurt: Divide the yogurt amongst 4 4-ounce ramekins (or two 8-ounce ramekins), or small heat-proof bowls, and unfold in a easy, even layer. Wipe any splattered edges of the ramekins with a clear kitchen material. (If making forward, you may cowl the yogurt and refrigerate for as much as three days, till able to eat. You may as well go away it in a single day to make the yogurt firmer.)
Brûlée the yogurt: Sprinkle sugar over the tops of the yogurt in a skinny, even layer. If utilizing a broiler, set an oven rack simply beneath the heating component and switch the broiler on excessive. Place the ramekins on a baking sheet and slide beneath the broiler. You may as well use a blow torch, shifting in gradual, round motions over the yogurt. Burn the sugar till it beads, then caramelizes and melts into puddles. Take away from the oven (if utilizing), and permit the yogurt to relaxation for a couple of minutes till the sugar hardens. Prime with the pico and serve.
Be aware: If you wish to make it even fancier, Jerrelle suggests mixing the yogurt with 2-3 tbsp of lemon curd and 1/2 tsp of pure vanilla extract, earlier than transferring to the ramekins, so as to add a nice tang.
Thanks a lot, Jerrelle! We love the new book!
P.S. Molly Yeh’s classic egg-in-a-hole, and seven delicious muffin recipes.
(Images from Jerrelle Guy. Excerpted from We Fancy. Copyright © 2026 by Jerrelle Man. Reproduced by permission of Simon Ingredient, an imprint of Simon & Schuster. All rights reserved.)
