Easy Red Velvet Creme Brulee Recipe

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Easy Red Velvet Creme Brulee Recipe: A lovely Valentine’s Day dessert that puts a festive spin on the traditional creme brulee is red velvet creme brulee. This homemade exquisite dessert looks impressive and is quite simple to create!

On this blog, we adore creme brulee and have several variations for various events. You can begin by making the traditional one or a chocolate variant. These desserts are sure to please any crowd, and they taste even better in season. We hope you will try both the Sugar Cookie and Pumpkin Creme Brulee.


One of the simplest and most stunning sweets you can create for Valentine’s Day is red velvet crème brûlée. The festive and exquisite red color is deep, rich, and lovely. The dish is a delicate, sweet custard with a hint of chocolate taste, typical of red velvet sweets.



Easy Red Velvet Creme Brulee Recipe


Red Velvet Creme Brulee | Weekly Bakes





  • 6 eggs, yolks, room temperature
  • 1/2cupgranulated sugar
  • 1/4cupcocoa powdersifted
  • 2cupsheavy cream
  • 1teaspoonsvanilla extract
  • 1/8 teaspoon gel food coloring
  • 1/4 tea spoonsalt



  • 1/3 cup fine sugar





  • Set oven temperature to 325°F.
  • Six 7- to 8-ounce ramekins should be placed in a roasting pan.
  • Place the eggs in a large bowl, then whisk in the salt and 1/2 cup of sugar. Take a break to scrape the bowl’s bottom and sides.


  • Whisk in the cocoa powder after adding it. After scraping the bowl’s sides and bottom, mix everything together one more. Put aside.
  • Mix in the red Gell food coloring by whisking it in.
  • In a medium-sized saucepan, add the heavy cream, whisk, and heat it until it simmers gently—do not boil. Take off the heat.


  • Add the cream to the egg mixture gradually while continuing to mix softly at a moderate speed with the mixer. Add the vanilla extract and a small amount of cream. particularly in the beginning, as it can cook portions of the egg mixture otherwise.


  • Scoop out and discard the foam that has gathered on top of the custard mixture using a spoon.
  • Fill the prepared ramekins with the custard mixture.
  • Fill the pan with enough hot water to reach about halfway up the ramekin sides.


  • Bake for 45–50 minutes in an oven that has been preheated. When the crème brûlée appears set but has some give in the center, it is done.
  • When the creme brûlée is done, take the roasting pan out of the oven and allow it to cool there before putting it in the refrigerator.
  • For at least two hours and up to three days, cover the ramekins with plastic wrap and chill.


  • Take it out of the fridge 30 minutes before browning the sugar on top, just before serving. Top each serving with a spoonful of fine sugar. Melt the sugar using a torch to create a crispy top.
  • To melt the sugar, broil it if you don’t have a torch. Make sure not to let it burn by keeping a watch on it.
    Before serving, let the dessert settle for ten minutes.





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Nutrition facts 

  • Calories225 kcal
  • Carbohydrates34 g
  • Protein6 g
  • Fat7 g
  • Saturated Fat: 3 g
  • Cholesterol203 mg
  • Sodium141 mg
  • Potassium181 mg
  • Fiber1 g
  • Sugar32 g
  • Vitamin A390 IU
  • Calcium120 mg
  • Iron1 mg


FAQs AND Questions



How to freeze red velvet creme brulee?


  • First, firmly wrap foil around each individual ramekin.
  • After that, store in the freezer for a maximum of 30 days.


  • Take it out of the freezer and let it thaw overnight in the refrigerator.
  • Sprinkle some caster sugar on top and use a blowtorch or broiler for two to three minutes before serving to caramelize the sugar.





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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