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

Ingredients

• 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

Method

1. 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

2. Leave to cool

3. Place cream into thick bottom pan and bring to boil

4. Cream together eggs and sugar until light and fluffy

5. Pour over a little of hot cream mix to “scald” the egg mix

6. Add rest of cream

7. 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.

8. Skim off any foam

9. Pour into ramekins

10. Place into bain marie in warm oven for about 10-15 mins