Beetroot Crème Caramels


Preheat the oven to 160ºC.

Purée the beetroot until smooth and set aside.

Place coffee and half the sugar in a saucepan over a low heat. Stir until the sugar has dissolved, then increase the heat to high, bring to the boil and boil without stirring for 5 minutes. Divide the mixture between 6 ramekins, and leave to set.

Combine puréed beetroot, cream, and milk in a saucepan over medium heat. Cook, stirring, for 6-8 minutes or until small bubbles form. Remove from heat.

In a bowl, whisk the eggs and yolks and remaining sugar until creamy. Slowly add the cream mixture, bit by bit, whisking continuously. Add to the ramekins.

Place the ramekins in a roasting dish and pour in enough boiling water to come halfway up the ramekins. Bake for 35 minutes or until just set.

Remove from the oven, allow to cool and then refrigerate for at least 4 hours, preferably overnight.


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