Red Velvet Creme Brulee
prep time:
15 MINS
cook time:
45 MINS
total time:
1 HR
Red
velvet creme brulee is a delicious Valentine's Day dessert, putting a festive
twist on classic creme brulee. This creme brulee recipe is easy to make, and
sure to impress!
Ingredients
·
6 egg yolks room temperature
·
1/2 cup granulated sugar
·
1/4 cup cocoa powder sifted
·
2 cups heavy cream
·
1 teaspoons vanilla extract
·
1/8 teaspoon red
gel food coloring
·
1/4 teaspoon salt
Topping:
·
1/3 cup fine sugar
Instructions
1. Preheat
oven to 325 degrees F.
2. Place
6 (7 to 8-ounce) ramekins into a roasting pan.
3. Add
the eggs to a large bowl, add 1/2 cup of sugar, salt and whisk until well
mixed. Stop to scrape the sides and bottom of the bowl.
4. Add
cocoa powder, and whisk to combine. Scrape the sides and bottom of the bowl and
whisk again until fully combined. Set aside.
5. Add
red Gell food coloring and whisk to combine.
6. Add
heavy cream to a medium sauce pan, stir and heat it until hot, and it simmers
lightly, do not boil. Remove from heat.
7. With
the mixer on low speed, gradually add the cream to the egg mixture, slowly
mixing continuously. Add vanilla extract and add the cream little by little,
especially at the beginning, otherwise it may cook some parts of the egg
mixture.
8. Use
a spoon to scoop and discard the foam accumulated on top of the custard
mixture.
9. Pour
the custard mixture into the prepared ramekins.
10. Pour
hot water into the pan to come roughly halfway up the sides of the ramekins.
11. Bake
in the preheated oven for 45 - 50 minutes. The crème brûlée is done when it
looks set, but still just slightly jiggly in the middle.
12. Once
cooked, remove the roasting pan from the oven and let the creme brûlée cool in
the pan before transferring to the fridge.
13. Cover
the ramekins with plastic wrap and refrigerate for at least 2 hours and up to 3
days.
14.
When ready to serve, remove it from the
refrigerator, 30 minutes before browning the sugar on top. Sprinkle a
tablespoon of fine sugar on top of each serving. Using a torch, melt the sugar
to form a crispy top.
15.
If you don’t have a torch, broil it to melt
the sugar. Keep an eye on it, to make sure it doesn't burn.
16.
Allow the dessert to sit for 10 minutes before
serving.
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