Sweetheart Custard

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  • By: Raquel DeHoyos/Boastful Food LLC
Sweetheart Custard


  • For the Custard
  • 1/4 cup peeled and cooked russet potato
  • 1/4 cup peeled and cooked red beets (reserve cooking liquid )
  • 1/4 cup heavy cream
  • 1/3 cup sweetened condensed milk
  • 1 large egg
  • 1 t ea spoon vanilla extract
  • 4 teaspoons lemon juice
  • 2 Tablespoons all - purpose flour
  • Pan spray
  • For the Whipped Cream
  • 1/2 cup chilled heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon beet juice
  • 1 Tablespoon sugar
  • For the Beet Syrup
  • ½ cup beet juice
  • ¼ cup sugar
  • 1 Tablespoon balsamic vinegar


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

    Peel a small beet and chop into large dice. Measure out ¼ cup beets and place in a small pot and cover with½ cup water. Bring to a boil and then simmer on medium heatfor20 minutes until done. Transfer to a small bowl, reserving the liquid or “beet juice” and place it in the refrigerator to chill. 

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

  3. To assemble the custard

    Preheat oven to 300 ̊.Drain beets into a strainer, reserving the beet juice in a small bowl. Add cooked potato and beets to a food processor and puree until 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 the remaining 2 tablespoons flour. Place two ramekins on a baking sheet.

  4. Lightly spray with pan spray. Equally, divide batter into the ramekins and place them in the middle rack of the oven. Bake for 20 minutes. The center will be slightly soft and shiny. When done, let cool 10 minutes. 

  5. For the 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 the syrup becomes too thick, add a little warm water to thin out. 

  6. Place chilled heavy cream, vanilla extract, beet juice, and sugar into a small bowl. Beat with an electric mixer until the cream thickens and soft peaks form. Keep chilled until ready to serve. Serve custards, slightly warm, with a dollop of whipped cream and a drizzle of syrup.

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