Peach Broulee

All the satisfying crack of a creme brulee with none of the custard fuss. This summer dessert layers ripe sliced peaches with Greek yogurt and finishes with a quick blast under the broiler that melts a sugar crust into a glassy, crackable top.

The yogurt is the genius substitute. It mimics the richness of a custard base without any cooking or tempering, and the natural tang of Greek yogurt cuts through the sweetness of broiled sugar and ripe fruit. A splash of fresh orange juice over the peaches keeps them juicy and adds a citrus pop that ties it all together.

The trick is in the watch. Sugar goes from melting to scorching in under a minute under a hot broiler. Stand right next to the oven the entire time and pull the moment those bubbles form. Then chill at least an hour before serving so the contrast of cold yogurt and crisp sugar lid is at its peak.

Pro Tips

• Use the ripest peaches you can find. The whole dessert hinges on summer fruit at its peak; off-season peaches taste flat.
• Use a flameproof shallow dish (gratin-style works well). Deeper bowls hide the sugar from the broiler heat and the crust won’t form evenly.
• Drain the Greek yogurt for 15 minutes in a fine sieve if it seems wet. Excess whey weeps under the sugar and ruins the crust.
• Sprinkle the sugar in an even, thin layer. Thick patches turn into hard candy spots that break teeth.
• Use a kitchen blowtorch instead of the broiler if you have one. You get more control and a more even melt.

Variations

• Swap peaches for nectarines, apricots, plums, or fresh berries.
• Add a splash of peach or amaretto liqueur to the orange juice for a grown-up version.
• Use brown sugar or turbinado in place of granulated for a deeper, more caramel-toned crust.