Caramelized Pineapple FAGE Total Crème Brûlée with Blueberries
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.