Name: Red Velvet Creme Brulee
Prep time: 10 min
Cook time: 8 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 cup buttermilk; 1/2 cup sugar; 1/4 cup Cocoa Powder; pinch salt; 1 teaspoon Vanilla; 8 egg yolks; 1 cup heavy cream; 1/2-1 teaspoon red food coloring; 6 teaspoons turbinado sugar

Red Velvet Creme Brulee

By :Marci Buttars

Cuisine

Modern

Difficulty

Medium

Browse Category

Dessert

Duration

15-30 min

Diet	Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Buttermilk, Eggs, Sugar

Prep Time

10 minutes

Cook Time

8 minutes

Servings

6 servings

Ingredients

1 cup buttermilk
1/2 cup sugar
1/4 cup Cocoa Powder
pinch salt
1 teaspoon Vanilla
8 egg yolks
1 cup heavy cream
1/2-1 teaspoon red food coloring
6 teaspoons turbinado sugar

Cuisine

Modern

Difficulty

Medium

Browse Category

Dessert

Duration

15-30 min

Diet	Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Buttermilk, Eggs, Sugar

Prep Time

10 minutes

Cook Time

8 minutes

Servings

6 servings

Ingredients

1 cup buttermilk
1/2 cup sugar
1/4 cup Cocoa Powder
pinch salt
1 teaspoon Vanilla
8 egg yolks
1 cup heavy cream
1/2-1 teaspoon red food coloring
6 teaspoons turbinado sugar

Instructions

Add buttermilk, sugar, cocoa powder, salt, and vanilla into a blender. Pulse a few times to combine the ingredients, then blend on medium speed for 1 minute. Scrape down the sides.
Add egg yolks and heavy cream and blend on low speed for 15 seconds until ingredients are well combined, scraping the sides again if needed.
Add 1/2 teaspoon of food coloring and pulse until well incorporated. Add more food coloring if a darker red color is desired.
Divide batter evenly into 6 - 6 ounce ramekins. Place a coffee filter on top of the ramekins and trim so it just barely hangs over the sides. Then cover the coffee filter with a piece of foil just large enough to cover the filter.
Add 1 cup of water to the pressure cooker pot and place a trivet inside. Place 3 ramekins on the trivet, top with another trivet, follow with 3 more ramekins. You can also carefully stack the top three ramekins on top of the bottom ones if you do not have a trivet that will work for this.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Place ramekins on a cooling rack and remove foil and coffee filters (you can reserve the foil for covering the ramekins and storing them in the refrigerator later). Cool on wire rack until room temperature, about 2 hours, then cover and chill in the refrigerator for at least 4 hours or up to 3 days.
To serve, uncover the ramekins. If there is any moisture on the custard, dab it off with a paper towel. Sprinkle 1 teaspoon of turbinado sugar on top and tilt for even coverage.
To caramelize the sugar, hold kitchen torch 3-4 inches from custard and move flame continuously over the sugar until is golden brown (this can also be done under the oven broiler. Watch closely! It will brown quickly). Serve immediately.

https://tidbits-marci.com/

Marci Buttars

Marci is the mother of one sweet little girl and two high energy twin boys. She’s married to her motorcycle dream man and together they are raising their family in a small town in Utah. She obtained a Masters Degree in Nursing from Graceland University and currently works as a Family Nurse Practitioner with an emphasis in pediatrics. She has a passion for health and wellness and enjoys teaching these skills to others. She also has a great excitement for cooking and enjoys experimenting with a variety of ingredients and ethnic foods. She is thrilled to be sharing these recipes in her first cookbook and alongside her sister Cami on “TIDBITS”. Other hobbies include motorcycle adventures with her husband, running, arts and crafts with her children, and gardening.