Valentine’s Day is a little over two weeks away. I normally associate this holiday with desserts, especially chocolates. But something even more synonymous with Valentine’s Day are roses! Let’s have our roses and eat them, too.
This rose yogurt creme brulee is a super easy breakfast or dessert to make for loved ones. It’s a no-bake, no-mess sweet treat. Instead of making a custard, Greek yogurt is the base of this dish. I simply sweetened plain Greek yogurt with a little honey and flavored it with a touch of rose water. (Be super careful when adding rose water to your food. A little goes a long way.)
I layered the bottom of each serving with a tablespoon of raspberry jam. Asides from adding a pop of color, the raspberry helps cut through the tangy yogurt. It also helps to keep the floral notes subtle and inviting. Too much rose water can be quite overwhelming. The raspberry helps to keep it balanced.
I highly suggest using broiler-safe ramekins. (And I should practice what I preach.) I used these 290 mL short Weck jars. Be careful when applying heat to glass jars. These jars are meant for canning and are not broiler safe. If you decide to use jars, allow the glass jar to slightly warm up to room temperature before using the kitchen torch. When torching the sugar, apply heat in 5 second intervals to make sure the glass as a few seconds to cool down between blasts of heat. Otherwise, if you apply too much heat too fast… you’ll have an accident like me. The glass will shatter and break.
Good mornings start with pretty breakfasts. I’d happily take a rose yogurt creme brulee over a dozen roses this Valentine’s Day. (Did you read that, Alex? You don’t have to give me flowers this year!)
Rose Yogurt Crème Brûlée
Yield: serves 4
- 2 cups plain Greek yogurt
- 2 Tbsp honey
- 3/4 tsp rose water*, or more to taste
- 1/4 cup (4 Tbsp) raspberry jam
- granulated sugar, for sprinkling
- Freeze dried raspberries
- rose tea (dried roses)
- In a medium bowl, mix together yogurt, honey, and rose water.
- Spread 1 tablespoon of raspberry jam to the bottom of four broiler-safe serving containers (such as a ramekin).
- Top raspberry jam with 1/2 cup of rose yogurt. Spread to an even layer. Cover containers. Let chill in the fridge for at 1 hour before serving to allow flavors to combine.
- Before serving, sprinkle 1 to 2 teaspoons of granulated sugar over yogurt. Use a kitchen torch to lightly caramelize the sugar.*
- Garnish rose yogurt with crushed freeze dried raspberries, pistachios, and rose tea (dried roses). Enjoy immediately.
- Rose water is produced by distilling roses. Be sure to purchase food grade rose water.
- I highly suggest using broiler-safe ramekins.
- I used these 290 mL short Weck jars. Be careful when applying heat to glass jars. These jars are meant for canning and are not broiler safe. If you decide to use these, allow the glass jar to slightly warm up to room temperature before using the kitchen torch. When torching the sugar, apply heat in 5 second intervals to make sure the glass has a few seconds in between blasts of heat to cool down. Otherwise, if you apply too much heat, the glass will shatter and break.
The Little Epicurean