Introduction

Red Velvet Crème Brûlée is a decadent twist on the classic French dessert, combining the rich flavors of cocoa and a hint of red velvet charm. This smooth, creamy custard topped with a crisp caramelized sugar crust makes for an impressive treat perfect for any special occasion.

This image shows a white ramekin filled with a dark red dessert that has a smooth, glossy top layer with some small bubbles, about one layer thick. The dessert has been partially scooped out with a vintage silver spoon revealing a darker, soft, almost velvety layer below the glossy top. A fresh black blackberry sits on the right side of the dessert inside the ramekin, adding a textured black and purple detail. In the background, three more ramekins with the same dessert are slightly blurred but show the same shiny red top layer each decorated with one blackberry. The ramekins are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 egg yolks (room temperature)
1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder (sifted)
2 cups heavy cream

1 teaspoon vanilla extract
1/8 teaspoon red gel food coloring

1/4 teaspoon salt
1/3 cup fine sugar

Instructions

Step 1: Preheat your oven to 325 degrees F and place six 7 to 8-ounce ramekins into a roasting pan.

Step 2: In a large bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and salt until well combined. Scrape down the sides and bottom of the bowl as needed.
Step 3: Add the sifted cocoa powder to the egg mixture and whisk until fully incorporated, scraping the bowl again to mix thoroughly. Set aside.
Step 4: Stir in the red gel food coloring and continue whisking until the color is evenly distributed.

Step 5: Heat the heavy cream in a medium saucepan until hot and simmer lightly—do not let it boil. Remove from heat.
Step 6: With a mixer on low speed, slowly pour the hot cream into the egg mixture, adding it gradually to prevent curdling. Once combined, add the vanilla extract and more red food coloring if needed.
Step 7: Spoon off any foam that has formed on top of the custard mixture.

Step 8: Pour the custard evenly into the prepared ramekins, filling each about three-quarters full.
Step 9: Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
Step 10: Bake the custards for 45 to 50 minutes. They should appear set but still jiggle slightly in the center.

Step 11: Remove the pan from the oven and allow the crème brûlée to cool in the water bath before transferring the ramekins to the refrigerator.
Step 12: Cover the ramekins with plastic wrap and chill for at least 2 hours, up to 3 days.
Step 13: Before serving, remove the custards from the refrigerator about 30 minutes beforehand. Sprinkle a tablespoon of fine sugar evenly over each one.

Step 14: Using a kitchen torch, carefully melt and caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, place under a broiler, watching carefully to avoid burning.
Step 15: Let the brûlée rest for 10 minutes to allow the sugar topping to harden before serving.

Tips & Variations

Use room temperature egg yolks to help the custard blend smoothly and prevent curdling.

Adjust the red gel food coloring to achieve your desired shade of red without affecting flavor.
For a more intense chocolate flavor, add a teaspoon of instant espresso powder to the cream while heating.
If you don’t have a kitchen torch, broil the sugar topping in the oven but watch it closely to prevent burning.

Storage

Store the prepared crème brûlées covered in the refrigerator for up to 3 days. For best results, caramelize the sugar topping just before serving. Reheat gently under a broiler if needed, but avoid overheating to preserve the custard’s creamy texture.

How to Serve

The image shows four white ramekins filled with a dark red, glossy dessert that looks like a berry-flavored crème brûlée. The dessert has a thick, shiny, caramelized top layer with a deep reddish-brown color, which is cracked revealing a smooth, rich, dark red custard layer underneath. One ramekin in the front has a silver spoon with detailed designs digging into the dessert, lifting some of the broken caramel top and creamy custard. A fresh, black blackberry sits on the surface of the dessert in two ramekins, adding a natural dark purple-black texture and color contrast. The ramekins are placed on a white marbled surface, which adds a clean and soft background to the vibrant dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, the custards can be made and refrigerated for up to three days before caramelizing the sugar topping and serving.

What if I don’t have a kitchen torch to caramelize the sugar?

You can use your oven’s broiler to melt the sugar topping. Place the ramekins under the broiler on high, watching carefully to ensure the sugar caramelizes without burning.