Parsnip Crème Brûlée
Gently infused with vanilla and sweet parsnip, this silky custard is baked slowly in a water bath until just set, then thoroughly chilled. Just before serving, scatter a thin layer of sugar over the top and caramelise with a blowtorch to create a crisp, glassy crust.
serves 2
Method
- Gently simmer the cream with vanilla and parsnip for 10–15 minutes until the parsnip is soft.
- Blend the mixture until smooth, then strain for a silky texture.
- In a separate bowl, whisk egg yolks with sugar, then slowly pour in the warm cream.
- Pour into 2 ramekins and bake in a water bath at 120°C for about 35 minutes, until just set.
- Chill, then sprinkle with sugar and caramelise with a blowtorch before serving.
Ingredients
- 200 ml organic double cream
- 40 ml egg yolk (about 2 yolks)
- 20 g sugar (plus extra for topping)
- 1 vanilla pod (or a dash of vanilla extract)
- 80 g parsnip, peeled and finely grated
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