Crème brûlée is fancy in my book, which makes it perfect for a holiday dessert or special occasion dessert! However the path to making a good one is quite predictable. Warm dairy, slow baking, patient chilling, a thin layer of sugar melted at the end… its all the same. This version mixes that predictability up by folding in roasted parsnip, which works here because parsnip already leans sweet. Roasting brings out a gentle caramel flavor that blends into a classic custard without competing with it!
Parsnip might seem like an unexpected move, but it behaves a lot like a mild winter fruit when it is blended and strained (straining being the key!). The goal is a smooth base that supports the vanilla. Blending the warm cream with the roasted parsnip gives you that silky texture while adding a little depth that plain custard sometimes lacks.
The steps should read relatively straightforward, like most creme brûlée recipes do. Roast the parsnip until it is soft. Warm the cream and milk. Blend everything until the mixture looks glossy. Strain it so the custard sets cleanly and any of those remaining parsnip starches/hairs are removed. Whisk the egg yolks with sugar, then slowly introduce the warm parsnip cream so the yolks do not curdle. Baking the custard in a shallow water bath keeps it gentle. Chilling it gives it structure. The sugar top goes on last. Aim for a light coat of sugar so the torch melts it into a thin shell rather than a thick cap. Although I went ultra thin which is why you see the beading (it’s okay, just not restaurant worthy with that little).
This dessert serves best after an hour minimum in the fridge, though it can rest overnight if you want to prep it ahead. The flavor is steady and simple. Vanilla, warm cream, a soft sweetness from the parsnip, and a crisp sugar top that cracks cleanly. It works well for winter dinners because the ingredients are easy to find and the timeline is flexible. If you want a slightly cozier flavor, add a small pinch of cinnamon or cardamom to the custard base before baking. And that’s pretty much it! Enjoy.
Parsnip Crème Brûlée
Equipment
- Baking sheet
- Saucepan
- Blender (high-speed preferred)
- Fine mesh strainer
- 4 ramekins (4–6 oz)
- Kitchen torch
- Baking dish for water bath
- Whisk
Ingredients
- 1 cup roasted parsnip from ~1 large parsnip; peeled + diced
- 1 cup heavy cream
- 1 cup whole milk
- 4 large egg yolks
- ⅓ cup granulated sugar plus extra for brulée tops
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of fine sea salt
Instructions
- Preheat the oven to 400°F. Toss diced parsnip with a tiny drizzle of oil and a pinch of salt. Roast for 20–25 minutes until soft and slightly golden. Cool slightly.
- In a saucepan, heat the heavy cream and milk over medium heat until steaming but not boiling.
- Add the warm dairy, roasted parsnip, vanilla, maple syrup, and salt to a blender. Blend until completely smooth. Strain through a fine mesh sieve into a clean bowl.
- In another bowl, whisk the egg yolks with ⅓ cup sugar until pale. Slowly pour the warm parsnip cream into the yolks while whisking constantly to avoid scrambling.
- Set the ramekins inside a baking dish. Divide the custard mixture evenly among them.
- Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake at 325°F for 30–40 minutes, until centers are just set with a slight jiggle.
- Remove ramekins from the water bath. Let cool to room temperature, then refrigerate at least 2 hours (up to overnight).
- Right before serving, sprinkle each custard with 1–2 teaspoons of sugar. Torch until melted and deeply golden.
Notes
You can replace the maple syrup with honey if preferred.
If the tops bead instead of caramelizing, your sugar layer is either too thick or too thin—aim for an even, light coating.
The parsnip flavor is mild and sweet; add a pinch of cinnamon or cardamom to lean cozier.