Preheat oven to 300 degrees F (150 degrees C).
Into a pot over medium heat, add Heavy Cream (1 3/4 cup). Bring to a simmer.
Into a mixing bowl, add yolks of the Large Egg (4) and Granulated Sugar (1/4 cup). Beat with a whisk until well-combined, about 2 minutes.
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.
Add Vanilla Extract (1 teaspoon), Chocolate Syrup (3 tablespoon), and Red Food Coloring (1/8 teaspoon). Whisk together, then transfer to a liquid measuring cup.
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.
Bake for 30-45 minutes.
Let creme brulees cool for 30 minutes.
Place creme brulees in the fridge to chill for 2-3 hours.
Sprinkle creme brulees evenly with Natural Cane Sugar (4 1/2 teaspoon). Tap the sides of the ramekins to distribute evenly. Brown the tops with a kitchen torch.