Crème Brûlée with FAGE Total


2 ½ cups heavy cream
1 ½ cups FAGE Total 5%, 2%, or 0%
1 vanilla bean, sliced and seeds removed (or 1 tsp. vanilla extract)
8 egg yolks
1 cup sugar
5 tbsp. brown sugar

  1. Heat the cream and the FAGE Total without letting the mix boil, and add the vanilla seeds, slicing the bean open vertically so that the seeds fall directly into the mix.
  2. In a mixing bowl, mix the egg yolks and the sugar.
  3. Add in the heated cream mix, whisking well.
  4. Strain and pour the liquid into individual oven-safe ramekins and place them on a baking sheet filled with water.
  5. Bake for 30–40 minutes in an oven preheated to 325°F.
  6. Let ramekins cool.
  7. Just before serving, sprinkle surface of each with brown sugar, then melt it using a flambé torch.
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