Oxymoron? Not today, my friends.

This is a must-have in your dessert-fix arsenal. This recipe definitely assaults the classic crème brûlée in terms of preparation, tradition, and overall authenticity, but who has the time (and patience) to make this burnt-top custard on the reg? Not I.

And this recipe’s taste is rich, texture creamy, and the caramel touch makes it borderline addictive.

You’re only four ingredients away from this:

Hidden at the bottom is your favorite fruit preserve. Today I had apricot jam on hand, but I’m usually partial to strawberry, blueberry or raspberry.

Assemble the ingredients and begin layering, first coating the bottom of a ceramic bowl with a fruit preserve.

Then comes the yogurt. I use full-fat yogurt always, as I find the low-fat variety of most things less delicious and ultimately less real/healthy. Plus, you’re cutting corners in so many other ways, it’s worth it to use the full-fat!

Atop the yogurt, sprinkle the brown sugar. You can use turbinado sugar as well.

For a crispy, caramel finish, put under the broiler on its highest setting. Depending on how powerful your broiler is, the crisp-factor could be a little low. If you want that guaranteed crack-with-a-spoon experience, use a blow torch to flash caramelize the top of the crème brûlée.

Alas, I don’t have a blow torch – to say nothing of my oven’s sub-par broiling skills. But, it did the job!

Ta da!

Let sit in the refrigerator for an hour or until completely cooled throughout. Garnish with banana (or apricots, if you can find any/they are in season). Any complementary fresh fruit of your choice will work.

Now all I need is a spoon…

Bon Appetit!

xo Aylin