Payard?s Beet Creme Brulee

• 4 egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup fresh beet juice from 8 to 10 medium-sized beets
• 4 Tbs. brownulated or sifted air-dried light brown sugar

1. Preheat oven to 300F.
2. Combine egg yolks and half the sugar in a mixing bowl, and beat with a fork until lemon-colored.
3. Set aside.
4. Pour cream and beet juice into a heavy saucepan, and add remaining sugar.
5. Stir over medium-low heat until sugar dissolves and small bubbles begin to form around sides of pot.
6. Slowly pour hot cream over egg yolks, whisking constantly until blended.
7. Strain into four 4-ounce ovenproof ramekins set inside a baking pan.
8. Pour in enough hot water to reach about halfway up sides of ramekins, and carefully transfer ramekins and pan to oven.
9. Bake for about 1 hour, or until set on sides but slightly wobbly in centers.
10. Do not overbake.
11. Remove from water bath, cover with plastic wrap and refrigerate for at least 4 hours.
12. Just before serving, preheat broiler to high, and adjust rack until it is as close to source of heat as possible.
13. Sprinkle tops of each creme brulee evenly with 1 tablespoonful of brown sugar.
14. Broil, watching constantly, until sugar dissolves and forms a crisp caramelized surface, for at least 2 to 3 minutes.
15. Be careful not to allow sugar to burn.
16. Remove from oven, and serve at once.

egg yolks, granulated sugar, heavy cream, fresh beet juice, brown sugar

Taken from www.vegetariantimes.com/recipe/payard-s-beet-cr-me-br-l-e/ (may not work)