Parsnip Pudding with Thyme Honey

In Britain, parsnips once sweetened desserts when cane sugar was scarce, lending gentle earthiness to puddings. Here a fine puree bakes into a creamy custard crowned with thyme honey.

Serves 6 · 20 min prep · 55 min cook

Estimate for one serving

• 310 cal
• 7g protein
• 36g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 lb parsnips
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 egg yolk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/3 cup honey
• 4 fresh thyme sprigs
• 1 tbsp for greasing butter

Instructions

1. 1Preheat the oven to 350°F. Peel the parsnips and cut into 1-inch chunks.
2. 2Place the parsnip chunks in a saucepan, cover with water, bring to a boil, and simmer until completely soft and mashable, 15 to 18 minutes. Drain well.
3. 3Mash the drained parsnips until smooth, then press through a fine sieve or food mill for a silky puree; you should have about 1 1/2 cups.
4. 4In a clean saucepan warm the milk and cream together until steaming but not boiling. Whisk a ladle of the hot dairy into the parsnip puree to loosen it.
5. 5In a mixing bowl whisk the eggs, yolk, sugar, vanilla, nutmeg, and salt until smooth. Slowly stream in the warm parsnip-milk mixture while whisking constantly.
6. 6Butter six 6-ounce ramekins and place them in a deep roasting pan. Divide the custard evenly among the ramekins.
7. 7Pour hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake until the puddings are just set with a slight jiggle in the center, 30 to 35 minutes.
8. 8While the puddings bake, combine honey and thyme sprigs in a small saucepan. Warm gently over low heat for 5 minutes until fragrant, then remove from heat and let steep.
9. 9Remove the ramekins from the water bath and cool 10 minutes. Strain the thyme out of the honey.
10. 10Drizzle the warm thyme honey over each pudding just before serving. Serve warm or at room temperature.