Ruby Chocolate Crème Brûlée
Indulge yourself with this decadent ruby chocolate crème brûlée, a modern twist on the classic custard dessert.
Recipe
Ruby Chocolate Crème Brûlée
Ingredients | Preparation |
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Preheat your oven to 160°C/140°C Fan/Gas 3. |
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Place a saucepan on to a low heat and add the Callebaut® Ruby Chocolate Callets, double cream and vanilla essence. Stir until melted. Set aside. |
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In large bowl, beat egg yolks and sugar together until pale. |
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Stir in the chocolate mixture along with the beetroot powder, then pour into 6 ramekins (175ml - 200 ml). |
Place in to a deep roasting tray and pour freshly boiled water halfway up the sides of the roasting tray. Bake for 15-20 minute or until just set. Refrigerate for at least 3 hours. |
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To serve, sprinkle remaining sugar on top of the crème brûlées and caramelise with a chef’s blow torch or place under a hot grill. Leave caramel to harden and top with whipped cream, orange zest and Callebaut® Ruby Crispearls. |