This Valentine’s Day, I wanted to give the guys something that they could add to their arsenal to impress that special someone.
Creme brulee is one of the most commonly ordered desserts and arguably the most intimidating dessert to make. But what if I told you it’s actually one of the easiest (and most fun) desserts to make at home?
Not only are we having fun with color by adding organic beet powder, but we’re also using a blow torch. C’mon, man, it doesn’t get much better than that.
Voila! Pink creme brulee! Just add a some chocolate drizzle and berries to a plate and serve!
Pink Creme Brulee
Click here for the full recipe and the step-by-step video as shown on WGN Midday. Thanks to my WGN friends for having me on again and letting me spread the love.
4 egg yolks
1/4 cup sugar
1 tsp beet powder
2 Tbs vanilla extract
2 cups heavy cream
Preheat oven to 375. In a separate pot, bring 2-3 quarts of water to a boil and reserve. In small stock pot, heat heavy cream until bubbles form around the edge. Remove from heat and add vanilla. Let steep for 10 minutes. In a mixing bowl, add sugar and egg yolks and begin to whisk for 1-2 minutes, or until it thickens up and looks like mayonnaise. Once you have reached desired consistency, add beet powder and stir evenly.
Slowly add heavy cream, first to temper to avoid the eggs from cooking. Add cream in a slow steady stream while whisking until all together. Evenly distribute batter into ramekins . Place ramekins in casserole dish and then add water ½ way up the ramekin. Bake in oven for 30-35 min or until custard sets and quivers (like Jello)
Place in fridge for 4 hours to set.
When ready to brulee, add sugar on top and finish with blow torch to get desired texture or put under the broiler for about 30 seconds or until you see the sugar bubbling on top.
Makes 6 – 4 oz servings