Sweetheart Custard

Directions

1. To save time, cook the potato and beets in advance and allow each to cool.

2. Peel a small beet and chop into a large dice. Measure out ¼ cup beets and place in a small pot and cover with ½ cup water. Bring to a boil and then simmer on medium heat for 20 minutes until done. Transfer to a small bowl, reserving the liquid or “beet juice” and place in the refrigerator to chill.

3. Peel and chop potato into a large dice. Measure out ¼ cup potato and place into a small microwaveable bowl with ½ cup water. Place a lid over the bowl and cook for 4 minutes. Drain potatoes and cool.

4. FOR THE CUSTARD

   Preheat oven to 300˚.

5. Drain beets into a strainer, reserving the beet juice in a small bowl.

6. Add cooked potato and beets to a food processor and puree until a paste forms. Add in heavy cream, sweetened condensed milk, egg, vanilla extract, and lemon juice. Pulse until a thin batter forms. Transfer batter to a small bowl and then whisk in remaining 2 tablespoons flour.

7. Place two ramekins on a baking sheet. Lightly spray with pan spray. Equally divide batter into the ramekins and place in the middle rack of the oven. Bake for 20 minutes. Center will be slightly soft and shiny. When done, let cool 10 minutes.

8. FOR WHIPPED CREAM AND BEET SYRUP

   While custards are baking, prepare whipped cream and syrup. In a small pot over high heat, bring beet juice, sugar and balsamic vinegar to a boil. Once boiling, turn heat to medium and simmer until a glossy syrup forms, about 10 minutes. Set aside. Do not refrigerate. If syrup becomes too thick, add a little warm water to thin out.

9. Place chilled heavy cream, vanilla extract, beet juice and sugar into a small bowl. Beat with an electric mixer until cream thickens and soft peaks form. Keep chilled until ready to serve.

10. Serve custards, slightly warm, with a dollop of whipped cream and a drizzle of syrup.