Rose Yogurt Creme Brulee

Rose yogurt creme brulee is made with Greek yogurt, honey, and rose water. Sugar is caramelized on top to add an exciting crunchy layer!

Valentine’s Day is a little over two weeks away. I normally associate this holiday with desserts, especially chocolates.

But something even more synonymous with Valentine’s Day are roses!

Let’s have our roses and eat them, too.

Yogurt Creme Brulee

This rose yogurt creme brulee is a super easy breakfast or dessert to make for loved ones.

It’s a no-bake, no-mess sweet treat. Instead of making a custard, Greek yogurt is the base of this dish.

Sweetened plain Greek yogurt with a little honey and flavored it with a touch of rose water. (Be super careful when adding rose water to your food. A little goes a long way.)

I layered the bottom of each serving with a tablespoon of raspberry jam. Asides from adding a pop of color, the raspberry helps cut through the tangy yogurt. It also helps to keep the floral notes subtle and inviting.

Too much rose water can be quite overwhelming. The raspberry helps to keep it balanced.

Use Broiler Safe Serving Ware!

I highly suggest using broiler-safe ramekins. (And I should practice what I preach.)

I used these 290 mL short Weck jars. Be careful when applying heat to glass jars. These jars are meant for canning and are not broiler safe.

If you decide to use jars, allow the glass jar to slightly warm up to room temperature before using the kitchen torch.

When torching the sugar, apply heat in 5 second intervals to make sure the glass as a few seconds to cool down between blasts of heat.

Otherwise, if you apply too much heat too fast… you’ll have an accident like me. The glass will shatter and break.

Good mornings start with pretty breakfasts.

I’d happily take a rose yogurt creme brulee over a dozen roses this Valentine’s Day!