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Red Velvet Creme Brulee
5 from 15 votes

Red Velvet Creme Brulee

Red Velvet Creme Brulee is a custardy dessert that blends egg yolks, sugar, cocoa, and red gel food coloring with hot cream and vanilla to create a rich, velvety texture and the distinctive red hue of red velvet. After baking in a water bath, a fine sugar topping is caramelized to form a crisp, sweet crust that contrasts with the smooth custard beneath.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Calories: 225 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 6 egg room temperature, yolk
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder sifted
  • 2 cups heavy cream
  • 1 teaspoons vanilla extract
  • 1/8 teaspoon red gel food coloring
  • 1/4 teaspoon salt
Topping:
  • 1/3 cup sugar fine

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F.
  2. Place 6 (7 to 8-ounce) ramekins into a roasting pan.
  3. Add the eggs to a large bowl, add 1/2 cup of sugar, salt and whisk until well mixed. Stop to scrape the sides and bottom of the bowl.
  4. Add cocoa powder, and whisk to combine. Scrape the sides and bottom of the bowl and whisk again until fully combined. Set aside.
  5. Add red Gell food coloring and whisk to combine.
  6. Add heavy cream to a medium sauce pan, stir and heat it until hot, and it simmers lightly, do not boil. Remove from heat.
  7. With the mixer on low speed, gradually add the cream to the egg mixture, slowly mixing continuously. Add vanilla extract and add the cream little by little, especially at the beginning, otherwise it may cook some parts of the egg mixture.
  8. Use a spoon to scoop and discard the foam accumulated on top of the custard mixture.
  9. Pour the custard mixture into the prepared ramekins.
  10. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
  11. Bake in the preheated oven for 45 - 50 minutes. The crème brûlée is done when it looks set, but still just slightly jiggly in the middle.
  12. Once cooked, remove the roasting pan from the oven and let the creme brûlée cool in the pan before transferring to the fridge.
  13. Cover the ramekins with plastic wrap and refrigerate for at least 2 hours and up to 3 days.
  14. When ready to serve, remove it from the refrigerator, 30 minutes before browning the sugar on top. Sprinkle a tablespoon of fine sugar on top of each serving. Using a torch, melt the sugar to form a crispy top.
  15. If you don’t have a torch, broil it to melt the sugar. Keep an eye on it, to make sure it doesn't burn.
  16. Allow the dessert to sit for 10 minutes before serving.

Nutrition Information

Calories 225kcal (11%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 203mg (68%) Sodium 141mg (6%) Potassium 181mg (4%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 390IU (8%) Calcium 120mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 225

% Daily Value*

Calories 225kcal 11%
Carbohydrates 34g 11%
Protein 6g 12%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 203mg 68%
Sodium 141mg 6%
Potassium 181mg 4%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 390IU 8%
Calcium 120mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.