Payard’s Beet Crème Brûlée (recipe makeover)

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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.

  • SERVINGServings

Ingredients

  • 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

Preparation

  1. Preheat oven to 300F.
  2. Combine eggs, 1/4 cup of sugar and cornstarch in a mixing bowl. Whisk until lemon-colored, and set aside.
  3. 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.
  4. Slowly pour hot liquid over egg mixture, whisking constantly until blended.
  5. 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.
  6. 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.
  7. Remove from oven, and serve at once.

Nutrition Information

  • 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