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Rose Yogurt Creme Brulee

Rose Yogurt Creme Brulee

Rose yogurt creme brulee is made with Greek yogurt, honey, and rose water. Sugar is caramelized on top to add an exciting crunchy layer!
Yield: serves 4
Prep Time: 10 mins
Chill Time: 1 hr
Total Time: 1 hr 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: yogurt creme brulee, easy cream brulee, yogurt dessert, rose dessert
Servings: 4
Author: Maryanne Cabrera


  • 2 cups plain Greek yogurt
  • 2 Tablespoons honey
  • ¾ teaspoon rose water*, or more to taste
  • ¼ cup (4 Tablespoons) raspberry jam
  • granulated sugar, for sprinkling


  • freeze dried raspberries
  • pistachios
  • 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 ½ 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.