What’s the best part of crème brulee? I would argue that it’s the caramelized topping. The sound your spoon makes as it breaks that glass-like sugary goodness is pure joy. The custard itself is really secondary.
I’ve been experimenting with a Greek yogurt crème brulee on and off for some time. The sugar never seemed quite right, even when I used a torch. And the texture was sort of…meh. Then along came Kalypso.
Appropriately named after a Greek nymph, Kalypso yogurt is indeed seductively smooth. I judge a Greek yogurt on its plain nonfat variety, and this one beats out all the major supermarket brands in terms of both taste and texture. I’m not sure if it’s the milk he’s using or the meticulous straining process, but founder Nikolas Trastelis is doing something right!
Kalypso’s terracotta packaging couldn’t make this two-ingredient recipe any easier. These ramekins are begging for the crème brulee treatment.
Special equipment: Kitchen torch (available at Williams-Sonoma)
Sprinkle 1 tsp. sugar evenly over yogurt. I keep demerara sugar cubes on hand, so I smashed one in a Ziploc bag. One sugar cube = 1 tsp., making them a great pantry staple for portion control. Demerara sugar lends a caramel flavor- perfect for crème brulee.
Working in small, circular motions, direct flame over top of sugar until surface is even and crystallized. Warning: the edges of the terracotta ramekin will be hot, so allow a minute or two to cool before handling.
Get out your spoon, tap, and enjoy!