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Caramelized Pineapple FAGE Total Crème Brûlée with Blueberries

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FAGEUSA
Bobby Flay creates this wonderful dessert with his own twists of ingredients.

Cooking Recipe

Servings: 4
Cook Time: 12 minutes
Prep Time: 10 minutes

Ingredients:
16 ounces FAGE Total 2%
1 tsp pure vanilla extract or ½ vanilla bean, scraped
1/4 cup light brown Muscovado sugar
1/2 small pineapple, cored and finely diced
3/4 cup fresh blueberries
8 tsp turbinado (Sugar in the Raw) sugar

Directions:
1. Mix together the FAGE Total and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes.

2. Put the brown sugar and 1 tablespoon of water in a medium sauté pan over medium-high heat and cook until melted, about 5 minutes. Add the pineapple and cook until caramelized and soft, another 5 minutes. Remove, let cool slightly to room temperature.

3. Divide the pineapple and blueberries among four 6-ounce or 8-ounce ramekins. Fill the ramekins to the top with the yogurt. Cover and place in the freezer for 5 minutes.

4. Sprinkle two teaspoons of sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving.

5. This method will not work under the broiler. The yogurt will melt. A small blowtorch (found at specialty kitchen stores or online) works perfectly.

http://recipes.usa.fage.eu/caramelized-pineapple-fage-total-cr%C3%A8me-br%C3%BBl%C3%A9e-blueberries

Caramelized Pineapple FAGE Total Crème Brûlée with Blueberries
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