Chilled Beetroot and Potato Custard Cups

Instructions

1. 1

   Wash and peel the beetroot and potatoes. Cut them into small cubes.

2. 2

   Place the beetroot and potato cubes in a saucepan, cover with water, and boil until tender (about 20 minutes). Drain and let cool.

3. 3

   In a blender, combine the cooled beetroot and potato cubes. Blend until smooth.

4. 4

   In a mixing bowl, whisk together the eggs and sugar until pale and slightly thickened.

5. 5

   Add the flour and a pinch of salt to the egg mixture, whisking until smooth.

6. 6

   Gradually add the milk, whisking continuously to avoid lumps.

7. 7

   Stir the beetroot and potato puree into the custard mixture until fully combined.

8. 8

   Pour the mixture into small heatproof cups or ramekins.

9. 9

   Place the cups in a deep baking tray. Fill the tray with hot water to reach halfway up the sides of the cups (bain-marie).

10. 10

    Bake in a preheated oven at 160°C (320°F) for 30-35 minutes, or until the custard is set but still slightly wobbly in the center.

11. 11

    Remove the cups from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours until thoroughly chilled.

12. 12

    Serve the chilled beetroot and potato custard cups as a refreshing appetizer or light dessert.