Nectarine and yoghurt crème brûlée
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).
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.
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