Carrot Cream Brulee with Oatmeal
A fresh carrot cream brulee with oatmeal from the Southern Fruit category. Try this and more recipes from Spoonsparrow!
Ingredients
- 1 small carrot
- 1 Clementine
- 1 Vanilla bean
- 250 ml heavy cream
- 125 ml milk
- 3 egg yolks
- 60 g sugar
- 4 tbsp brown sugar
- 2 tbsp rolled oats
Instructions
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1.
Peel the carrot and grate finely. Peel the clementine, removing as much white pith as possible, segment it into four large pieces, set aside; cut the remaining segments small and place them in four oven-safe ramekins.
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2.
Preheat the oven to 150°C (300°F) with both top and bottom heat.
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3.
Split the vanilla bean lengthwise. Bring the cream, milk, and vanilla pod to a boil and let steep for about 10 minutes. Whisk the egg yolks with sugar thoroughly; slowly stir in the hot cream mixture. Fold in the carrot grate and remove the vanilla. Pour the custard over the clementine segments in the ramekins and place them in a shallow baking dish or deep tray. Add enough hot water to reach about two‑thirds of each ramekin. Bake for roughly 45 minutes until set. When the custard is firm, remove from oven and chill for at least 2 hours.
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4.
Before serving top the custard with remaining clementine pieces, sprinkle brown sugar and oats, then caramelize with a flambe torch and serve.
