Pink Crème Brulee
4 egg yolks
1/4 cup sugar
1 tsp beet powder
2 Tbs vanilla extract
2 cups heavy cream
Preheat oven to 375. In a separate pot, bring 2-3 quarts of water to a boil and reserve. In small stock pot, heat heavy cream until bubbles form around the edge. Remove from heat and add vanilla. Let steep for 10 minutes. In a mixing bowl, add sugar and egg yolks and begin to whisk for 1-2 minutes, or until it thickens up and looks like mayonnaise. Once you have reached desired consistency, add beet powder and stir evenly.
Slowly add heavy cream, first to temper to avoid the eggs from cooking. Add cream in a slow steady stream while whisking until all together. Evenly distribute batter into ramekins . Place ramekins in casserole dish and then add water ½ way up the ramekin. Bake in oven for 30-35 min or until custard sets and quivers (like Jello)
Place in fridge for 4 hours to set.
When ready to brulee, add sugar on top and finish with blow torch to get desired texture or put under the broiler for about 30 seconds or until you see the sugar bubbling on top.
Makes 6 – 4oz servings