I took the basic creme mixture, cream, egg yolks & sugar & added some cocoa, buttermilk & of course, red food coloring to turn it into red velvet.
The end result was a creamy, almost mousse like, brulee with a dark red crispy top & red velvet inside. The flavor was not overly sweet & just chocolatey enough. I can't wait to make it for Matt on Monday but, in the meantime, this test batch is all mine!
Red Velvet Creme Brulée for Two
3 large egg yolks
2 T white sugar
2 T unsweetened cocoa
1/2 t vanilla
1/4 c buttermilk
1/2 c heavy cream
1/2 - 1 t red food coloring
More sugar for the top (white or brown though I tried brown the second time & it worked a lot better)
Preheat oven to 350 F.
Whisk the egg yolks & sugar together until well blended. Shift in the cocoa & whisk until there are no lumps. Whisk in the vanilla. Slowly whisk in the buttermilk & cream. Stir in the food coloring.
Put two 1 cup ramekins into a larger baking pan. Divide the batter between the two ramekins. Pour enough boiling water in the baking pan to come halfway up the sides of the ramekins. Carefully move into the oven. Bake for 30 minutes. You want the sides to be set but the center to still be a little wobbily.
Let cool in the water for 30 minutes. Remove from the water bath, cover & refrigerate for 2 - 24 hours.
Sprinkle the top of the brulee with a good amount of sugar & melt with a torch or in the broiler. Keep a really close eye on it so the sugar doesn't burn. I find moving the torch around a lot helps though I did get a few little burns still.
Makes 2 servings.
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