7 INGREDIENTS • 11 STEPS • 3HRS 15MINS

Red Velvet Creme Brulee

Name: Red Velvet Creme Brulee
Total time: PT11700.0S
Yield: 4
Ingredients: 1 3/4 cup Heavy Cream; 1/4 cup Granulated Sugar; 4 Large Egg; 1 teaspoon Vanilla Extract; 3 tablespoon Chocolate Syrup; 1/8 teaspoon Red Food Coloring; 4 1/2 teaspoon Natural Cane Sugar

Recipe

Tired of plain vanilla creme brulee? This Red Velvet Creme Brulee is foolproof and so delicious!

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Tired of plain vanilla creme brulee? This Red Velvet Creme Brulee is foolproof and so delicious!

3HRS 15MINS

Total Time

$2.85

Cost Per Serving

Ingredients

Servings

4

us / metric

1 3/4 cups

Heavy Cream

4 Tbsp

Granulated Sugar

4

Farmhouse Eggs® Large Brown Eggs

yolks only

1 tsp

Vanilla Extract

3 Tbsp

Chocolate Syrup

as needed

Red Food Coloring

4 tsp

Natural Cane Sugar

Nutrition Per Serving

VIEW ALL

Calories

543

Fat

41.5 g

Protein

7.5 g

Carbs

33.1 g

Add to plan

Red Velvet Creme Brulee

Save

Cooking with Tovia

Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!

http://cheftovia.blogspot.com/

Cooking InstructionsHide images

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 Farmhouse Eggs® Large Brown Eggs (4) and Granulated Sugar (4 Tbsp). 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 (as needed). 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 (4 tsp). Tap the sides of the ramekins to distribute evenly. Brown the tops with a kitchen torch.

step 11

Serve and enjoy!

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