Never thought this recipe would get so much attention from friends and family 🙂 So many people have left me a message, texted me and even colleagues have asked me to post the recipe. So by request here it is! Last week my parents came over for dinner with two large grocery bags and inside we found so much fruit including 3kgs of red and green grapes! Keep in mind there’s only Mr Bao and I living here hahaha I think this is an Asian parent thing because my other friends say it’s common.
We have been trying to eat the grapes at any chance we get, as morning snack, taking it to work and after dinner. But still there is so much left! So I decided to hit the books and find a few recipes that used grapes, this is when I came across Stephanie Alexander’s recipe of grape, ginger and yoghurt brûlée. It seemed easy enough and good as dessert or breakfast.
Basically it’s a ramekin filled full of grapes, then it’s covered with super thick Greek-style yoghurt and then a cinnamon brown sugar mixture is sprinkled on top. It is then placed under the griller and let the sugar melt and bubble wait for it to cool and hardens. I think it’s quite nice as breakfast with the grapes and the yoghurt being slightly warm and the sweetness and crunch from the sugar topping 🙂
My apologies for the lack of photos >_< Mr Bao made this and we weren’t planning to blog about this recipe and didn’t have time to remake it. But when we remake it I’ll update this post with more photos 😀 This recipe may sound a little strange but it’s really quite nice ~ Hope you’ll like it!
Recipe – Grape, Cinnamon and Yoghurt Brûlée from Stephanie Alexander
Yield – 4 ramekins (125ml)
300g seedless red or green grapes, stems removed
200 ml Greek-style yoghurt (I used Chobani)
1/4 cup (55g) soft brown sugar
1 teaspoon ground cinnamon
1) Pack grapes really tightly in a single layer into each ramekin (125ml), they should be nearly fill the dishes. Spoon yoghurt over and smooth with the back of a spoon.
2) Chill the filled dishes in the refrigerator for 1 hour or overnight.
3) Preheat overhead griller to maximum.
4) Mix brown sugar and cinnamon ensuring there are no small lump in sugar. Sprinkle an even layer of sugar mixture over yoghurt and smooth with back of spoon. Ensure you can no longer see the yoghurt.
5) Place ramekins on a baking tray and slide under the griller and watch it carefully. It should take less than 1 minute the sugar will melt and caramelise. Remove baking tray and allow ramekins to cool slightly as the sugar will be very hot.