Red Velvet Creme Brulee

Red Velvet Creme Brulee Custard

Preheat oven to 325 degrees Fahrenheit.

In a sauce pan, warm the milk over low heat to 160 degrees Fahrenheit. Stir in salt and vanilla extract

In a separate bowl, cream the egg yolks and sugar until the well combined and the color is a pale yellow. Stir in the cocoa powder.

Temper the eggs by pouring ¼ of the warmed milk into the egg and sugar mixture. Whisk together so help cool the milk. Slowly add the rest of the milk to the egg and sugar mixture ¼ at a time. Add as much red food coloring as you like to get the desired red velvet coloring.

Pour the custard mixture into the ramekins. Transfer the ramekins to a baking dish with high sides. make a water bath by pouring boiling water into the baking dish until it reaches halfway up the sides of the ramekins.

Transfer to oven and bake for 40 minutes until the middle is slightly jiggly.

Remove from oven and let cool. Then transfer to refrigerator to let the custard set for at least 4 hours, preferably overnight.

Sugar Topping

if using an oven, Set to 500 degrees Fahrenheit under the broiler option

Sprinkle Sugar on top of the custard. Transfer to oven and broil for 5-10 minutes until sugar has melted and cartelized

If using a torch, light your torch about 5 inches away from the dessert. Move the flame over the sugar until it melts.

Let the creme brulee set at room temperature for at least 10 minutes before serving.