I stole this recipe for Strawberry Breakfast Brûlée from californiastrawberries.com. This recipe is delicious and easy to make. First strawberries, water and honey are cooked together in a saucepan. Then once the strawberries soften a cornstarch slurry is added to the pan to thicken the berry mixture. Next yogurt, honey and vanilla are stirred together in a bowl. The cooled berry mixture is split up and placed in the bottom of serving containers. Then the yogurt mixture is split up and spread on top of the berry mixture. Sugar is sprinkled on top and melted with a kitchen torch before serving. This fancy breakfast is a step up from a cereal breakfast without being too crazy.

The ingredients for this recipe are: 1 ½ lbs strawberries quartered, 1 ½ tbsp water, 2 tbsp honey or maple syrup, 1 tsp corn starch, 2 cups plain yogurt, 1 tsp pure vanilla extract and 3 tbsp granulated sugar

Combine 2 cups quartered strawberries, 1 tbsp water and 1 tbsp honey in a small sauce pan.

Stir over medium-low heat for about 5 minutes, until the strawberries begin to soften and release their juice. The strawberries will still remain intact, but be very soft.

Whisk together the corn starch and remaining tablespoon water into a smooth slurry, then pour into the saucepan with the cooked strawberries, stirring until the sauce thickens slightly, 1-2 minutes.

Next transfer the jam to a heat-proof bowl and stir in another ½ cup reserved quartered strawberries, saving the remaining for topping. Chill until completely cool.

Stir together the yogurt, remaining 1 tablespoon honey and vanilla until smooth. Chill until ready to use.

Divide jam into four 6-ounce ramekins.

Top with remaining yogurt, smoothing out the top. Working on one ramekin at a time, sprinkle yogurt with enough sugar to coat into a thin, even layer, about 1 teaspoon. Use a kitchen blow torch to create the brûlée shell.

Chill for 10 to 15 minutes to harden the sugar on top and cool the yogurt. Top with remaining fresh strawberries and serve immediately.

If you liked this recipe for Strawberry Breakfast Brûlée then you can also try Overnight Crème Brulee French Toast, Baked Strawberries and Cream French Toast, Strawberry Baked Oatmeal, Raspberry Custard Kuchen or Homemade Toaster Strudels.

Print

Strawberry Breakfast Brûlée

First strawberries, water and honey are cooked together in a saucepan. Then once the strawberries soften a cornstarch slurry is added to the pan to thicken the berry mixture. Next yogurt, honey and vanilla are stirred together in a bowl. The cooled berry mixture is split up and placed in the bottom of serving containers. Then the yogurt mixture is split up and spread on top of the berry mixture. Sugar is sprinkled on top and melted with a kitchen torch before serving.

Course Breakfast

Prep Time 20 minutes

Cook Time 7 minutes

Chilling Time 35 minutes

Servings 4 people

Ingredients

• 1 ½ lbs strawberries quartered divided
• 1 ½ tbsp water divided
• 2 tbsp honey or maple syrup divided
• 1 tsp corn starch
• 2 cups plain yogurt
• 1 tsp pure vanilla extract
• 3 tbsp granulated sugar divided

Instructions

1. Combine 2 cups quartered strawberries, 1 tbsp water and 1 tbsp honey in a small sauce pan.
2. Stir over medium-low heat for about 5 minutes, until the strawberries begin to soften and release their juice. The strawberries will still remain intact, but be very soft.
3. Whisk together the corn starch and remaining tablespoon water into a smooth slurry, then pour into the saucepan with the cooked strawberries, stirring until the sauce thickens slightly, 1-2 minutes.
4. Transfer the jam to a heat-proof bowl and stir in another ½ cup reserved quartered strawberries, saving the remaining for topping. Chill until completely cool.
5. Stir together the yogurt, remaining 1 tablespoon honey and vanilla until smooth. Chill until ready to use.
6. Divide jam into four 6-ounce ramekins. Top with remaining yogurt, smoothing out the top.
7. Working on one ramekin at a time, sprinkle yogurt with enough sugar to coat into a thin, even layer, about 1 teaspoon.
8. Use a kitchen blow torch to create the brûlée shell. Hold the torch a few inches away from the sugar to gently caramelize, using a swirling motion to keep it from getting too dark in any one area.
9. Repeat with a second layer of sugar over the first to create a thick caramelized sugar lid.
10. Chill for 10 to 15 minutes to harden the sugar on top and cool the yogurt.
11. Top with remaining fresh strawberries and serve immediately.