Chilled Beetroot and Potato Custard Cups

Istruzioni

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).