Parsnip Crème Brûlée
A silky, lightly sweet crème brûlée infused with earthy roasted parsnip for a modern, winter-forward twist. Creamy, luxurious, and fully vegetarian.
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
For an even smoother custard, strain twice.
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.
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.