Turnip Creme Brulee

Turnip Creme Brulee in a white Ramikin
Photo Credit
The Editors
4 four large or 8 small ramekins
Preparation Method
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This may be one of the most unique ways to prepare turnips—but, we assure you, Turnip Creme Brulee is absolutely delicious! This is a showstopping recipe at the end of any dinner party, we guarantee that your guests will be shocked to learn about your secret ingredient.

9 egg yolks
1/2 cup sugar
1-1/2 cups heavy cream, plus extra for blending
1/2 cup cubed cooked turnip
1 tablespoon vanilla
Garnish: brown sugar
  1. Preheat oven to 300° F. 
  2. Whisk together egg yolks and sugar until very smooth. 
  3. Place the mixture into the top of a double boiler; be careful not to cook the eggs. In another saucepan, scald cream. When both liquids are hot (but not cooked or boiled), slowly whisk the cream into the eggs.
  4. In a small blender, mix the turnip and a dollop of cream and blend well. 
  5. Add turnip to egg/cream and mix well. 
  6. Use a sieve to strain out lumps. 
  7. Add vanilla.
  8. Pour mixture into ramekins or small souffle dishes. Place in warm water on a deep cookie sheet or baking pan. 
  9. Bake 1 hour. Custard is done when well set. 
  10. Let cool completely (up to 8 hours). Just before serving, sprinkle tops with brown sugar (about 1 teaspoon per dish) and use a browning torch to crisp.


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The Almanac Chefs

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