French Crème Brûlée Yogurt Pots with Granola Crunch

Steps

1. 1

   Heat water bath

   • Fill a saucepan with about 2 inches of water and bring to a simmer over medium heat.
   • The water should be steaming gently, not boiling vigorously.
   • You'll need this to create a double boiler for pasteurizing the egg yolks.

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   Ready when: Water simmers gently with steady steam rising from the surface

2. 2

   Make custard baseOven 160°F / 70°C

   • Place 4 large egg yolks and 1/3 cup (66 g) sugar in a heatproof mixing bowl.
   • Set the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
   • Whisk constantly and steadily for 8–10 minutes.
   • The mixture will gradually become pale, fluffy, and ribbon-like.
   • Continue whisking until an instant-read thermometer reads 160°F (71°C)—this temperature pasteurizes the eggs.
   • The mixture should be noticeably thicker and paler than when you started, with a mousse-like texture.
   • If using a thermometer, it's the best way to ensure food safety; without one, whisk for the full 10 minutes and the mixture should be thick enough to form ribbons that briefly hold their shape.

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   Ready when: Pale, fluffy, reaches 160°F (71°C), and ribbons form when whisk is lifted

   Tip: Don't let the water boil vigorously, or the eggs may scramble. If it's getting too hot, lift the bowl briefly and reduce the heat slightly. The water should steam gently, never bubble.

3. 3

   Cool custard

   • Remove the bowl from the heat.
   • Let it cool for 5 minutes, stirring occasionally with a whisk or rubber spatula.
   • The mixture should still be warm but cool enough to touch the side of the bowl comfortably.
   • Don't let it cool completely—you want it warm enough that the yogurt will blend smoothly into it.

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   Ready when: Mixture is warm but no longer hot; you can hold your hand against the bowl comfortably

4. 4

   Combine with yogurt

   • Add 1.5 cups (375 g) Greek yogurt, 1/2 cup (120 ml) heavy cream, 1 teaspoon (5 ml) vanilla extract, and 1/4 teaspoon (1 g) salt to the cooled custard.
   • Whisk gently and steadily until completely combined and smooth, about 2–3 minutes.
   • There should be no visible streaks of yogurt or cream.
   • The mixture will be thick and creamy.
   • Don't overwhisk—you want to keep the light, airy texture of the custard.

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   Ready when: Mixture is smooth, homogeneous, and glossy with no visible streaks

5. 5

   Chill in ramekins

   • Divide the mixture evenly among 4 chilled ramekins (6 oz / 177 ml each), pouring about 6 ounces into each.
   • If the ramekins aren't pre-chilled, use room-temperature ones—chilling them beforehand just helps the custard set a bit faster.
   • Cover each ramekin with plastic wrap and place them in the refrigerator.
   • Chill for at least 2 hours, or up to overnight.
   • The mixture will gradually set from the edges inward, transforming from pourable to silky and spoon-able, while developing the flavors.

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   Ready when: Mixture is set but still creamy when gently jiggled; a spoon drawn across the surface leaves a slight trail

   Tip: You can make these pots up to 24 hours ahead. Keep them covered in the fridge until you're ready to serve.

6. 6

   Torch the tops

   • Just before serving, sprinkle about 1 tablespoon (10–12 grams) of granulated sugar evenly over the surface of each chilled custard pot, making sure to cover the top without piling it too high.
   • Light your kitchen torch and hold the flame about 2–3 inches from the sugar.
   • Move the torch slowly and steadily across the surface in a circular motion, spending about 1–2 minutes per pot.
   • You'll see the sugar melt and darken gradually from white to pale gold to deep amber.
   • Stop when it turns golden amber and you hear a faint crackling sound—just before it turns dark brown or black.
   • Repeat with the remaining pots.
   • Each pot should have a thin, caramelized sugar shell on top.

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   Ready when: Sugar is completely melted and turns golden amber with a slight crackling sound

   Tip: If you don't have a torch, place the ramekins under a preheated broiler (about 550°F / 288°C) for 2–3 minutes instead. Watch very carefully—the sugar burns quickly under the broiler, and you want golden amber, not black.

7. 7

   Cool and serve

   • Let the caramelized sugar cool for 1–2 minutes until it hardens into a crisp, crackling shell.
   • Sprinkle about 2 tablespoons of granola over the top of each pot and serve immediately while the caramel is still hot and crisp.
   • The contrast of textures—crackly caramel, creamy yogurt custard, and crunchy granola—is the signature of this dessert.
   • Eat with a spoon, breaking through the caramel layer first.

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   Ready when: Caramel shell is hard and crisp when tapped with a spoon; granola is distributed on top

   Tip: Serve immediately after torching so the caramel stays crispy and snaps when you break it with your spoon. If you prep these early and the caramel softens, just torch it again right before serving—the custard underneath will stay cold.