If you don’t have fresh beets—or don’t have time to grate them—substitute the juice from canned beets. Be sure to use beets packed only in water; do not use pickled beets.
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 tsp. cornstarch
- 1 cup half-and-half
- 1/4 cup fresh beet juice (from 11/4 lb. beets; see previous instructions) or canned beet juice
- 4 Tbs. “brownulated” or sifted air-dried light brown sugar
- Preheat oven to 300F.
- Combine eggs, 1/4 cup of sugar and cornstarch in a mixing bowl. Whisk until lemon-colored, and set aside.
- Pour half-and-half and beet juice into a saucepan, and add remaining 1/4 cup sugar. Stir over medium-low heat until sugar dissolves and small bubbles begin to form around sides of pan.
- Slowly pour hot liquid over egg mixture, whisking constantly until blended.
- Strain into four 4-ounce ovenproof ramekins set inside a baking pan. Pour enough hot water into baking pan to reach about halfway up sides of ramekins, and carefully transfer ramekins and baking pan to oven.
- Bake for about 1 hour, or until set on sides but slightly wobbly in centers. Do not overbake. Remove from water bath, cover with plastic wrap and refrigerate for at least 4 hours. Just before serving, heat broiler to high, and adjust rack until it is as close to source of heat as possible. Sprinkle tops of each crème brûlée evenly with 1 tablespoon brown sugar. Broil, watching carefully, until sugar dissolves and forms a crisp caramelized surface, for at least 2 to 3 minutes. Be careful not to allow sugar to burn.
- Remove from oven, and serve at once.
- Serving Size: SERVES 4
- Calories: 250
- Carbohydrate Content: 36 g
- Cholesterol Content: 135 mg
- Fat Content: 9 g
- Protein Content: 5 g
- Saturated Fat Content: 5 g
- Sodium Content: 95 mg
- Sugar Content: 34 g