4 Tablespoons butter, melted
3 Large eggs
1/4 cup sugar
1/4 cup half and half
1/4 teaspoon ground nutmeg
2 6-ounce containers of fat free Yoplait veryvanillayogurt (gluten-free)
2 cups cooked pearled sorghum
1/4 cup super fine baking sugar 

Heat oven to 375 degrees. Brush ramekins well with melted butter. Place on a rimmed baking sheet. In medium bowl, beat eggs and sugar until light colored. Add half and half, nutmeg and yogurt and mix until well blended. Spoon 1/4 cup of sorghum berries into each ramekin and top with 1/4 cup of yogurt mixture. Stir slightly to combine. Bake at 375 degrees for 20 to 25 minutes until golden brown and knife inserted in center comes out clean. Before serving, sprinkle each on top with 1 1/4 teaspoon of the super fine sugar. With the ramekin still touching the work surface, shake the ramekin from side to side to evenly distribute the sugar. Use a chef ’ s torch to caramelize the top until lightly browned and has formed a hard shell. 

Makes 8 servings. Super easy and super delicious! Serve as an elegant addition to your breakfast buffet or as a delicious dessert.