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Categories:Viewed: 87 - Published at: 8 months ago
Ingredients
- 1-3/4 cup Plain Non Fat Greek Yogurt (2% May Also Be Used)
- 3 whole Egg Yolks
- 1/4 cups Granulated Sugar
- 1 Tablespoon Honey
- 1 Tablespoon Vanilla Bean Paste Or Vanilla Extract
- 1 teaspoon Orange Zest
- 1/2 teaspoons Ground Cinnamon
- 1 teaspoon Granulated Sugar, Divided For Topping The Creme Brulee
Method
- Preheat oven to 325 F.
- Place all of the ingredients except the final listed amount of granulated sugar into a high-speed blender or food processor. Blend the ingredients until smooth.
- Pour the mixture into four 4-ounce size ramekins. Place the ramekins into a roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the ramekins.
- Carefully place the roasting pan into the oven (don't get any water inside the ramekins). Bake for 25-30 minutes or until the creme brulee shakes like Jello. Carefully remove the roasting pan from the oven and set it on a rack.
- Remove the ramekins from the roasting pan, dry them off and place them in the fridge to chill for at least 2 hours.
- Once the creme brulee is chilled remove from the fridge and sprinkle the top of each ramekin with a 1/4 of the remaining granulated sugar. Using a kitchen blow torch, torch the tops until they become golden brown. Let the creme brulee sit for a couple minutes before serving.
- Notes:
- - If you don't have a kitchen blow torch you can put the ramekins in the oven and set it to broil. Keep a close eye on them so that they don't burn.
- - This recipe was slightly adapted from A Thought For Food.
