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If you dont have fresh beetsor dont have time to grate themsubstitute the juice from canned beets. Be sure to use beets packed only in water; do not use pickled beets.
- 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
- Fiber Content 0 g
- Protein Content 5 g
- Saturated Fat Content 5 g
- Sodium Content 95 mg
- Sugar Content 34 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g