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Another Recipe from the Turnip King
Turnip Creme Brulee
There is no end to the delightful ways that Massachusetts turnip king Geoffrey Antoine can use his favorite vegetable.
Turnip Creme Brulee
Puddings and Custards Recipes
Yield: 4 four large or 8 small ramekins
- 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
Heat oven to 300 degrees. Whisk together egg yolks and sugar until very smooth. Place 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 cream into eggs.
In a small blender, mix turnip and a dollop of cream and blend well. Add turnip to egg/cream and mix well. Use a sieve to strain out lumps. Add vanilla.
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.
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Reader Comments
Comment from patti carhart on January 2, 2008
What about the tops of the turnip?? What a waste if you are not eating the tops as well.Slow cooked turnip greens(tops,not the gigantic leaves pls but young and tender) with a ham hock and some red pepper flakes....hmmmmmm good
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