Ah, Valentine’s Day. I find when talking to people about Valentine’s Day you’re firmly planted on one side of the fence of the other. Either you love and adore the festivities, the hearts and flowers, the chocolate and the outpouring of love.
Or you loathe this holiday insisting it’s a commercialized, money-making, retail, greeting card holiday. I tend to waffle on my position a bit.
My husband and I tend to do small, sweet things to show one another that we love and appreciate each other on most days. So once the big love holiday rolls around we’re kinda like, “Every day is Valentine’s Day.” Ok, maybe not exactly every day but you get it, right?
We don’t celebrate, we don’t go out to dinner or do flowers and chocolate. I’m perfectly fine with that, but what I do like to do is cook a family dinner that’s a little better than our normal meals.
With a special dinner should always come a special dessert. My girls love when I make Valentine’s Day desserts because they’re always decked out in red or pink and possible scattered with candy hearts.
Last year I presented ruby red wine chocolate cupcakes to my husband and non-wine chocolate cupcakes to my girls. These decadent double chocolate cupcakes were definitely a hit!
This year I wanted to go a little fancier than cupcakes. My favorite dessert when eating out is crème brûlée so for my sweethearts, I’ll be making this red velvet crème brûlée.
My little taste testers have already given it their seal of approval since they were right there in the kitchen, at the ready to lick spoons and sample when I was testing it. This crème brûlée recipe is smooth, creamy and has deep, rich chocolate flavor topped with a crisp, sugar top.
There’s nothing quite like cracking through that golden top to enjoy your first spoonful of crème brûlée.
This version is all dressed up in holiday red. No matter which side of the fence you’re on this dessert recipe is perfect for your Valentine or for celebrating not being a part of a retail-driven, greeting card holiday.
Red Velvet Crème Brûlée Recipe
- 8 Egg Yolk
- 0.5 Granulated Sugar Plus more for top
- 1 Pure Vanilla Extract
- 0.25 Unsweetened Cocoa Powder
- 1 Heavy Cream
- 1 Buttermilk
- Red Gel Food Coloring
- Preheat oven to 350°F. Place 6 ramekins into a larger baking dish, allowing a little space between the ramekins. Place a kettle of water on the stove and bring to a boil.
- In a large bowl, whisk sugar, egg yolks and vanilla together until well blended. Sift cocoa powder over the egg mixture and whisk until smooth.
- Heat the cream and buttermilk until small bubbles begin to form around the edge of the pot and steam is rising from the cream. Very slowly drizzle the warm cream mixture into the yolk mixture, whisking constantly until cream is fully incorporated. Add a few drops of food coloring to the mixture until desired color is reached and whisk to combine.
- Strain the mixture through fine mesh sieve then evenly distribute the custard among the ramekins. Fill the pan with boiling water until it comes halfway up the sides of the ramekins.
- Bake in preheated oven for 25-30 minutes until the custard is set but the center still jiggles slightly.
- Remove from oven and remove the ramekins from the pan. Allow to rest at room temperature until cooled then refrigerate for at least 4 hours.
- Just before serving, sprinkle a thin layer of sugar over the tops and caramelize using a kitchen torch or place under a hot broiler until a deep golden color is attained.