Roasted Carrot Pot de Crème

Add sweetness and color to your next dessert with this fun, vegetable-forward take on a classic pot de crème. Carrot are roasted and puréed with milk before being incorporated into the spiced egg and cream mixture. For the best results, make sure all your ingredients are at room temperature and use an instant-read thermometer to temp everything along the way. 

What is vanilla bean paste?

Vanilla bean paste is a thick, more concentrated version of vanilla extract that contains the tiny black specks from a vanilla bean pod. Vanilla extract can be used interchangeably.

Notes from the Food & Wine Test Kitchen

This dessert looks best if you use orange carrots, but if you’d like to use another color, make sure all your carrots are the same color. A mixture of multiple colors will yield a fairly grey result. 

Make ahead

Refrigerate pot de crème tightly wrapped with plastic wrap for up to five days. 

This recipe was developed by Kathryn Hendrix; the text was written by Breana Killeen.