Honeyed Parsnip Crème Brûlée

This is a really popular recipe in the restaurant and quite unusual.  It's great at this time of year when the parsnips have just that little bit more intensity of flavour.

Serves 4
Prep time 30 minutes (plus cooling, infusing and chilling)
Cooking time 40 minutes

1200ml double cream
4 medium sized parsnips ( 500g puree)
12 large egg yolks
150g caster sugar
1 whole egg
2 tsp vegetable oil
2 tbsp honey


Peel and core parsnips and cut into 2cm dice, place on a baking sheet with oil and honey, cover with foil and bake for about 20 minutes 180 oC until soft
Leave to cool
Place cream into thick bottom pan and bring to boil
Cream together eggs and sugar until light and fluffy
Pour over a little of hot cream mix to “scald” the egg mix
Add rest of cream
In a food processor blitz together parsnips and brulee mix and pass through a fine sieve. Keep working as much of the mix through as possible.
Skim off any foam
Pour into ramekins
Place into bain marie in warm oven for about 10-15 mins

Back to listing