Orange Kissed Turnip Custards
Delight your taste buds with the unexpected elegance of **Orange Kissed Turnip Custards**, a silky-smooth dessert that masterfully blends earthy and citrusy flavors. This unique recipe transforms humble turnips into a creamy custard, infused with fragrant orange zest and a hint of nutmeg for a sophisticated twist. Whisked together with rich heavy cream, whole milk, and egg yolks, the custard is gently baked in a water bath to create a velvety texture that melts in your mouth. Perfectly balanced with a touch of sweetness and the optional aroma of fresh thyme, these individual ramekin desserts are as visually stunning as they are delicious. Serve them chilled, garnished with a sliver of orange or a sprig of thyme, for a refined treat that's bound to impress. Ideal for foodies looking to explore innovative dessert recipes, this is a must-try creation for special occasions or an indulgent night in.
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Recipe Information
Ingredients
- 300 grams Turnips
- 240 ml Heavy cream
- 120 ml Whole milk
- 4 large Egg yolks
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 teaspoon Orange zest
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Unsalted butter
- 0.5 teaspoons Fresh thyme leaves (optional)
Instructions
Preheat your oven to 325°F (160°C).
Peel and dice the turnips into small chunks. Place them in a saucepan filled with water and bring to a boil. Cook for 15-20 minutes or until tender. Drain and let them cool slightly.
In a blender or food processor, puree the cooked turnips until completely smooth. Measure out 1 cup of turnip puree and set aside.
In a medium saucepan, combine the heavy cream, whole milk, and orange zest. Heat over medium-low, stirring occasionally, until just warm but not boiling, about 4-5 minutes. Remove from heat.
In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until thick and pale. Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent curdling.
Stir in the turnip puree, ground nutmeg, and optional thyme leaves until well incorporated. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth custard.
Lightly grease four small ramekins with the unsalted butter. Divide the custard mixture evenly among the ramekins.
Place the ramekins in a deep baking dish. Carefully pour hot water into the dish, making sure it reaches about halfway up the sides of the ramekins to create a water bath.
Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then chill in the refrigerator for at least 2 hours before serving.
Serve chilled, optionally garnished with a sprinkle of fresh thyme leaves or a thin slice of orange for an added touch.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1003 mg | 334% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 42.8 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 340 mg | 26% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 846 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
