Description

A decadent and visually stunning twist on classic crème brûlée, this Red Velvet Crème Brûlée combines the rich, creamy texture of traditional custard infused with cocoa and red velvet flavors. Topped with a crisp caramelized sugar crust, it delivers a beautifully balanced dessert perfect for special occasions or anytime you want to impress your guests.

Ingredients

Scale

Custard

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

Topping

1/3 cup fine sugar (for caramelizing)

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). Arrange six 7 to 8-ounce ramekins in a large roasting pan.
Prepare Egg Mixture: In a large bowl, combine 6 room temperature egg yolks, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Whisk thoroughly, making sure to scrape down the sides and bottom of the bowl to ensure even mixing.
Add Cocoa Powder: Sift in 1/4 cup unsweetened cocoa powder and whisk until the mixture is fully combined and smooth, scraping the bowl as needed.
Add Coloring: Incorporate 1/8 teaspoon red gel food coloring and whisk gently to achieve an even red hue throughout the custard base.
Heat Cream: Pour 2 cups of heavy cream into a medium saucepan and heat over medium until hot and starting to simmer lightly. Avoid boiling. Remove from heat immediately.
Combine Cream and Egg Mixture: With a mixer on low speed, slowly pour the hot cream into the egg mixture bit by bit to temper the eggs and prevent curdling. Adjust color with additional gel food coloring if desired, then add 1 teaspoon vanilla extract and blend briefly.
Remove Foam: Use a spoon to carefully skim off and discard any foam that formed on top of the custard mixture.
Fill Ramekins: Pour the custard mixture evenly into the prepared ramekins, filling each about 3/4 full.
Add Water Bath: Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins to create a water bath for gentle, even cooking.
Bake: Bake in the preheated oven for 45-50 minutes. The custards are ready when set but still slightly jiggly in the centers.
Cool: Carefully remove the roasting pan from the oven and let the ramekins cool in the water bath. Then transfer them to the refrigerator.
Refrigerate: Cover ramekins with plastic wrap and chill for at least 2 hours or up to 3 days to set fully.
Caramelize Sugar: Remove ramekins from fridge 30 minutes before serving. Sprinkle about a tablespoon of fine sugar evenly on top of each custard. Use a kitchen torch to melt and caramelize the sugar until crisp and golden. Alternatively, broil for a few minutes, watching carefully to avoid burning.
Serve: Allow the caramelized sugar to cool and harden for 10 minutes before serving for the perfect crisp topping contrast to the creamy custard.

Notes

Ensure egg yolks are at room temperature before mixing to avoid curdling when the hot cream is added.
Sifting cocoa powder prevents lumps and creates a smoother custard texture.
Use gel food coloring for a vibrant red without altering the custard’s consistency.
The water bath (bain-marie) ensures gentle and even cooking to prevent cracking or curdling of the custard.
Chilling the custard for several hours improves flavor and texture before torching the sugar layer.
If you don’t own a kitchen torch, broiling briefly under careful observation is a good alternative for caramelizing the sugar.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet, Crème Brûlée, Custard, Dessert, Cocoa, Caramelized Sugar, Ramekins, Baking