Red Velvet Creme Brulee for Two

Welcome to the combination of red velvet and creme brulee. With so much decadence in one dessert, you’ll be glad it only serves two.

When it comes to cooking holiday meals preparation is key, even when it comes to Valentine’s Day. Unless you are cooking the meal together, you don’t want to spend the entirety of Valentine’s Day in the kitchen so if possible knock out some steps head of time. So the day before you should marinade the meat and make this creme brulee.

This creme brulee recipe is perfect for Valentine’s day not just because it is red velvet, it only makes 2 servings and is pretty easy to make as far as creme brulees go. And creme brulee is fancy. By making it the day or two before means all you have to do is show off your pyro skills and toast the sugar on top right before serving. Dessert and a show!

Now go check out all the other #TripleSBites bloggers’ recipes by scrolling down to the bottom of this post. And don’t forget to enter the giveaway brought to you by our amazing sponsors. Click HERE for more information on how to enter.

Two years ago: Valentine’s Funfetti 7 Layer Bars

Three years ago: Sausage Lasagna Heart Calzone

Four years ago: Oreo Truffles

RED VELVET CREME BRULEE FOR TWO

Serves 2

Ingredients:

3 egg yolks

3 Tbsp sugar, plus more for topping

1/2 tsp red food coloring

1/4 tsp vanilla extract

3/4 cup + 2 Tbsp heavy cream

2 Tbsp buttermilk

0.5 oz chocolate (I used Spicely honeybush caramel chocolate)

Directions:

1. Preheat oven to 325 degrees. Set aside two ramekins set inside of a rimmed baking dish.
2. In a medium heat-proof bowl, whisk together the yolks, sugar, red food coloring, and vanilla. Set aside.
3. In a small saucepan over medium-high heat, add the heavy cream and buttermilk and stir until it starts to foam – don’t boil. Remove from heat, add chocolate, and stir until the chocolate is completely melted.
4. While whisking, slowly pour the hot cream mixture into the egg mixture until blended. Divide mixture between the two ramekins and place in the baking dish. Fill baking dish with hot water until water comes to about halfway up the sides of the ramekins.
5. Bake for 30-40 minutes or until set. Remove and allow to cool in refrigerator for 2 hours or overnight.
6. When ready to serve, remove from refrigerator and sprinkle tops with about 1 teaspoon of sugar. Melt with a kitchen torch (or watch carefully under a broiler) until golden brown. Serve immediately.

Source: Adapted from a recipe saved from Fallen Souffle (website no longer active).

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