Red Velvet Creme Brulee
Equipment
- 4 6 Oz Ramekins
- 1 Blow Torch Optional - you may broil in oven instead
Ingredients
- 2 Cups Half and Half substitute Heavy Cream
- 5 Egg Yolks
- ½ Cup Sugar
- 1 Tsp Vanilla Extract
- ⅛ Tsp Salt
- 1 Tbsp Unsweetened Cocoa Powder
- Red Food Coloring
- Sugar For the topping
- Fresh Berries and Mint to Garnish
Instructions
Red Velvet Creme Brulee Custard
- Preheat oven to 325 degrees Fahrenheit.
- In a sauce pan, warm the milk over low heat to 160 degrees Fahrenheit. Stir in salt and vanilla extract
- In a separate bowl, cream the egg yolks and sugar until the well combined and the color is a pale yellow. Stir in the cocoa powder.
- Temper the eggs by pouring ¼ of the warmed milk into the egg and sugar mixture. Whisk together so help cool the milk. Slowly add the rest of the milk to the egg and sugar mixture ¼ at a time. Add as much red food coloring as you like to get the desired red velvet coloring.
- Pour the custard mixture into the ramekins. Transfer the ramekins to a baking dish with high sides. make a water bath by pouring boiling water into the baking dish until it reaches halfway up the sides of the ramekins.
- Transfer to oven and bake for 40 minutes until the middle is slightly jiggly.
- Remove from oven and let cool. Then transfer to refrigerator to let the custard set for at least 4 hours, preferably overnight.
Sugar Topping
- if using an oven, Set to 500 degrees Fahrenheit under the broiler option
- Sprinkle Sugar on top of the custard. Transfer to oven and broil for 5-10 minutes until sugar has melted and cartelized
- If using a torch, light your torch about 5 inches away from the dessert. Move the flame over the sugar until it melts.
- Let the creme brulee set at room temperature for at least 10 minutes before serving.