Nectarine and yoghurt crème brûlée

Name: nectarine and yoghurt crème brûlée
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 1 small tin blueberries 200 g; 2 nectarines; 1 teaspoon all in one; 2 tablespoons creme fraiche cold; 2 Trays (Greek yoghurt cold à 150 g; 8 tablespoons (yellow or light brown) caster sugar; 1 tablespoon butter to grease

A tasty French recipe. The vegetarian dessert contains the following ingredients: blueberries (200 g), nectarines, all-liners, creme fraiche (cold), (Greek) yogurt (cold à 150 g), (yellow or light brown) caster sugar and butter (to grease).

Ingredients

Kitchen Stuff

soufflé shapes (content approx. 2 dl)

Directions

Empty the blueberries into the sieve. Wash, halve and remove nectarines. Cut nectarines into slices, halve slices.
Preheat the grill to the highest setting. Grease soufflé molds. Combine all-in-one and crème fraîche well. Stir in yogurt. Distribute blueberries and nectarines over molds. Spread the yoghurt mixture over fruits. Spread Basterd sugar evenly over yoghurt. Place the molds as close as possible under the hot grill and allow the sugar to caramelize in about 3 minutes. Serve immediately.