Quick Crème Brûlée
We’ve always yearned for a dieter’s version of this pud and thought it was impossible – but now we have one and it’s light, quick and delicious. You can get blueberries all year round but the home-grown ones in the shops from about June are extra sweet and juicy.
- 153 per serving
- 150g blue berries
- zest of 1 lemon
- 1 tbsp runny honey
- 125g half-fat crème fraiche
- 125g Greek yoghurt
- 2 tbsp granulated sugar
Put the blueberries in a small saucepan with the lemon zest and honey. Heat gently, swirling the berries around occasionally, until the honey has melted and the blueberries are on the verge of bursting. Remove the pan from the heat and divide the fruit between 4 ramekins.
Beat the crème fraiche and Greek yoghurt together, then spoon them over the fruit, making sure none of the blueberries bleed through. Put the ramekins in the fridge until you are almost ready to serve them – if you’re in a real hurry you could pop them in the freezer, but for no more than 5 minutes.
Put the grill on to its highest setting. Sprinkle the puddings with the sugar, then place the ramekins on a heatproof tray and put them under the hot grill until the sugar is brown and bubbling. Remove and serve – the sugar should set into a caramel almost immediately. Alternatively, caramelise the sugar with a blow torch if you have one.