Cooking Instructions
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Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Into a pot over medium heat, add
Heavy Cream (1 3/4 cups)
. Bring to a simmer.
Step 3
Into a mixing bowl, add yolks of the
Large Eggs (4)
and
Granulated Sugar (1/4 cup)
. Beat with a whisk until well-combined, about 2 minutes.
Step 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.
Step 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.
Step 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.
Step 7
Bake for 30-45 minutes.
Step 8
Let creme brulees cool for 30 minutes.
Step 9
Place creme brulees in the fridge to chill for 2-3 hours.
Step 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.
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