Spring has sprung, and there’s no better way to celebrate than with food.
It’s all about carrots! Chef Elle is back, and she’s taking this vibrant vegetable to new heights.
These may not be your grandmother’s carrots, but she’ll definitely approve.
So give this dish a try. After all, not only has she kept it fresh and easy, but it’s easy on the wallet.
Smoked Carrot Crème Brûlèe by Chef Elle
6 oz. diced carrots
1/8 t sea salt
1 T smoked oil (Remember this from last month? Another use.)
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
c=cup; T=tablespoon; t=teaspoon
Position oven rack to center.
Preheat oven to 325 Fahrenheit.
Set 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 purée.
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 a kitchen towel. Why? This keeps the ramekins from sliding around. 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 centers slightly jiggle.
Remove carrot crème brûlèe from the oven. Once cool, transfer uncovered 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 the carrot crème brûlèe to the refrigerator, allowing the caramelized sugar to harden, at least 1 hour.
The only thing left to do is enjoy.
dark brown sugar for dark muscovado sugar
vegetable or grapeseed oil for smoked oil
Don't toss the egg whites! Instead, add them to your omelet or better yet, make meringue clouds. Use it as a thank-you to the neighbor for the basket of zucchini. Oh, wash your egg shells. They’re excellent for composting.
Since this recipe is fresh and easy, try it and let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.
Live At 9 cooking segment is sponsored in part by Double Door Marketing.
© 2016 Elle Green All Rights Reserved
by Chef Elle ǀ Elle Green