Smoked Carrot Creme Brulee


Carrot Souffle

Super EasySuper Easy

Ingredients

6 oz. diced carrots

1/8 t sea salt

1 T smoked oil

3 T maple syrup

 

3 large egg yolks

1 1/2 c heavy cream

1 1/2 T dark muscovado sugar

4 T organic sugar

1 T vanilla extract

 

Old School Translations

c=cup; T=tablespoon; t=teaspoon

 

Procedure

Position oven rack to center.

Preheat oven to 325 degrees Fahrenheit.

Position a small pot over medium heat and add oil. Once hot, add carrots and sea salt. Stir to ensure the carrots are coated. Cover with a lid, reduce heat to medium-low and cook 8 minutes. Stir in maple syrup. Again, cover with a lid and cook an additional 5 minutes or until carrots are tender. Transfer carrots and maple syrup to a food processor and puree.

Using the same pot, add cream, muscovado sugar and 3 tablespoons of granulated sugar and cook over medium-low heat, stirring occasionally. Once it begins to simmer, remove from heat and add vanilla.

Meanwhile, add egg yolks to a bowl and lightly beat. While whisking yolks, slowly add hot cream. Next, gently stir in carrot mixture.

Line the bottom of a roasting pan with parchment paper or a kitchen towel. Arrange custard filled ramekins on the roasting pan and set in the oven (with the oven rack slightly pulled forward). Pour hot water in the roasting pan, filling it half-way the ramekins. Readjust the oven rack and bake 30 to 35 minutes or until the edges are set and the centers slightly jiggle.

Remove carrot custards from the oven. Once cool, transfer to the refrigerator for at least 4 hours. Before serving, evenly distribute the remaining granulated sugar over the custards. Using a blowtorch, move the flame over the sugar to caramelize. Return smoked carrot creme brulee to the refrigerator, allowing the caramelized sugar to harden, at least 1 hour.

The only thing left to do is enjoy.

Easy Substitutions

dark brown sugar for muscovado sugar

vegetable or grapeseed oil for smoked oil

 

Easy Solutions

Don't toss the egg whites! Instead, add them to your omelet or better yet, make meringue clouds. Use this fresh and easy dessert as a thank-you to the neighbor for the abundance of zucchini left on your porch.