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
Preheat oven to 300° F.
Whisk together egg yolks and sugar until very smooth.
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.
In a small blender, mix the turnip and a dollop of cream and blend well.
Add turnip to egg/cream and mix well.
Use a sieve to strain out lumps.
Pour mixture into ramekins or small souffle dishes. Place in warm water on a deep cookie sheet or baking pan.
Bake 1 hour. Custard is done when well set.
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.