Traditional and creative, delicate and delightful..
For 6 people
- 250g (11/4 cup) of sugar
- 1 tbsp of cider vinegar
- 60ml (1/4 cup) of beetroot juice
- 120ml (1/2 cup) of beetroot juice
- 6 eggs
- 750ml (3 cups) of milk
- 1 vanilla pod
- 80g (1/3 cup) of sugar
- 60g (1/4 cup) of sugar
- A few pralines
Prepare in advance the caramel and the custard.
In a pan, cook the sugar with 60ml (1/4 cup) of beetroot juice and the vinegar, without stirring, on high heat, until the mixture turns golden brown. Look carefully because as the juice is red, it’s harder to see. Remove from heat and add the rest of the juice (120ml (1/2 cup))very gently to avoid splashes, stirring constantly. It’s going to form a pink foam before it becomes a smooth mixture. Then cook again for about 1 minute on high heat, then remove from heat and let cool. Caramel will stay liquid.
Also prepare the custard. In a pan, heat the milk with the vanilla pod cut in half (and grated). Mix the egg yolks with 60g (1/4 cup) of sugar and whip until it whitens. Add 1/3 of the heated milk to the egg yolks and stir well, poor all of it in a pan and heat it in a bain-marie and keep stirring until it starts to thicken. Let it cool and set it aside in the fridge.
Just before serving, beat the egg whites with a pinch of salt, until stiff. Gently add 80g (1/3 cup) of sugar while still beating. Divide the beaten egg whites in 6 portions. Cook every portion in a bowl, 30 seconds in microwaves (800W).
Drop the cooked island on the custard, top with the caramel, sprinkle with chips of praline and enjoy!
Plates: Noël @ Bernardaud