Tired of plain vanilla creme brulee? This Red Velvet Creme Brulee is foolproof and so delicious!
Total Time
3hr 15min
0.0
0 Ratings
Author: Cooking with Tovia
Servings:
4
Ingredients
•
1 3/4
cups
Heavy Cream
•
4
Tbsp
Granulated Sugar
•
4
Farmhouse Eggs® Large Brown Eggs
•
1
tsp
Vanilla Extract
•
3
Tbsp
Chocolate Syrup
•
1/8
tsp
Red Food Coloring
•
1 1/2
Tbsp
Natural Cane Sugar
Cooking Instructions
1.
Preheat oven to 300 degrees F (150 degrees C).
2.
Into a pot over medium heat, add Heavy Cream (1 3/4 cups). Bring to a simmer.
3.
Into a mixing bowl, add yolks of the Farmhouse Eggs® Large Brown Eggs (4) and Granulated Sugar (4 Tbsp). Beat with a whisk until well-combined, about 2 minutes.
4.
Remove the heavy cream from the heat. A couple tablespoons at a time, add the cream to the egg and sugar mixture, whisking constantly. Once you are halfway through, pour in the remaining cream, continuing to whisk.
5.
Add Vanilla Extract (1 tsp), Chocolate Syrup (3 Tbsp), and Red Food Coloring (1/8 tsp). Whisk together, then transfer to a liquid measuring cup.
6.
Place five 3 3/4-inch ramekins into a baking tray lined with a kitchen towel. Fill each ramekin almost to the top. Pour enough hot water into the pan to come up the sides of the ramekins.
7.
Bake for 30-45 minutes.
8.
Let creme brulees cool for 30 minutes.
9.
Place creme brulees in the fridge to chill for 2-3 hours.
10.
Sprinkle creme brulees evenly with Natural Cane Sugar (1 1/2 Tbsp). Tap the sides of the ramekins to distribute evenly. Brown the tops with a kitchen torch.
11.
Serve and enjoy!
Nutrition Per Serving
CALORIES
543
FAT
41.5 g
PROTEIN
7.5 g
CARBS
33.1 g
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