This is the first recipe that we tried from the Payard Desserts book that I had on my January Favorite Things List! I love classic creme brûlée and so my interest was really piqued when we saw this recipe in the book for a twist on the classic using fresh beet juice! I thought it would be perfect timing to share this just before Valentine’s Day because it’s a delicious dessert that’s color really fits the bill! I love that this is not as sweet as a classic creme brûlée and the earthy beet flavor really shines through. The smooth custard is hidden under a crackling layer of brûléed brown sugar making this a really delicious end to any meal! If you aren’t a fan of beats, try out my recipe for the classic creme brûlée! 

1. Start off by juicing about 4 small beets in order to get 2/3 cup fresh beet juice. I rinsed and peeled mine but it says in the book of they are small enough, it’s not necessary.

2. Put 10 oven-safe ramekins in shallow baking dishes and preheat your oven to 250 degrees. I don’t have 10 matching ramekins so mine are all mismatched, don’t worry about having all the same!

3. In a medium bowl, whisk together 3/8 cup {90 grams} granulated sugar and 8 large egg yolks until well incorporated and set aside.

4. In a small saucepan, combine 3/8 cup {90 grams} granulated sugar, 3 1/3 cup heavy cream and the beet juice, then bring to a boil over medium high heat. Remove from heat.

5. Take 1/2 cup of this hot cream mixture and slowly whisk it into the egg yolk mixture to temper the eggs.

6. Whisk the egg yolk mixture into the remaining cream mixture in the pan.

1. Add 12 fresh mint leaves and a pinch of fresh cracked black pepper to the saucepan, put the lid on and let steep for 15 minutes.

2. Strain the mixture into a measuring cup, which will make it easier for you to pour into the ramekins. You will have enough of the custard mixture to fill two measuring cups.

3. Carefully pour an even amount of the custard mixture into each ramekin.

4. Pour enough hot water into the dishes that the ramekins are sitting in to come up about 1/2″ on the ramekins. This will ensure even cooking of the custard. Bake for 45 minutes or until the custard is just set. If you shake the dish {carefully, so you don’t spill any water into the custard} it will jiggle in the center a tiny bit.

5. Carefully remove from the oven and use tongs to carefully remove the ramekins from the water and let cool and then let firm up in the fridge for at least two hours. Sift some light brown sugar over the tops of the custards.

6. Use a brûlée torch to caramelize the tops of the custards and serve immediately. If you want even more of a crackling top, sprinkle some granulated sugar and brûlée over the brown sugar.

Beet Creme Brulee

Serves 10

4 small beats {juiced to yield 2/3c fresh beet juice}

3/4c + 2 1/2 tbsp {180 grams} granulated sugar, divided

8 large egg yolks

3 1/3 cup heavy cream

12 fresh mint leaves

pinch of fresh cracked black pepper

light brown sugar for bruleeing

Put 10 oven-safe ramekins in shallow baking dishes and preheat your oven to 250 degrees. In a medium bowl, whisk together 3/8 cup {90 grams} granulated sugar and egg yolks until well incorporated and set aside. In a small saucepan, combine remaining 3/8 cup {90 grams} granulated sugar, heavy cream and the beet juice, then bring to a boil over medium high heat. Remove from heat. Take 1/2 cup of this hot cream mixture and slowly whisk it into the egg yolk mixture to temper the eggs. Whisk the egg yolk mixture into the remaining cream mixture in the pan. Add 12 fresh mint leaves and a pinch of fresh cracked black pepper to the saucepan, put the lid on and let steep for 15 minutes. Strain the mixture into a measuring cup, which will make it easier for you to pour into the ramekins. You will have enough of the custard mixture to fill two measuring cups. Carefully pour an even amount of the custard mixture into each ramekin. Pour enough hot water into the dishes that the ramekins are sitting in to come up about 1/2″ on the ramekins. This will ensure even cooking of the custard. Bake for 45 minutes or until the custard is just set. If you shake the dish {carefully, so you don’t spill any water into the custard} it will jiggle in the center a tiny bit. Carefully remove from the oven and use tongs to carefully remove the ramekins from the water and let cool and then let firm up in the fridge for at least two hours. Sift some light brown sugar over the tops of the custards. Use a brûlée torch to caramelize the tops of the custards and serve immediately. If you want even more of a crackling top, sprinkle some granulated sugar and brûlée over the brown sugar.