Earlier this month our good friend Adam came for a visit. We spent the majority of our time at Emerald City Comic-Con and ate way too much food, but we also experimented with some unique red velvet recipes: Red Velvet Creme Brûlée and Red Velvet Milkshakes.
The milkshakes were only okay. They involve chocolate ice cream and red velvet cake mix, and that’s really all it tasted like. I did enjoy having an excuse to use my Vitamix, though, and show Adam how amazing it is in person.
The creme brûlée, however, was amazing. Since Adam was leaving for the airport in a few hours, I couldn’t do the proper thing and let it chill in the refrigerator for a few hours and then let it sit before serving. I instead put it in the freezer for 20 minutes and then we ate it right away. It was cold, but it was super tasty. When I have more time I shall make it properly. And eat it all myself instead of sharing because that’s how I do things when it comes to red velvet.
Red Velvet Creme Brûlée
Recipe via Sweet Peony
Makes 2 servings
1 1/2 ounces dark chocolate, finely chopped
3 egg yolks
2 tablespoons sugar, divided, plus more for topping
1/2 cup heavy cream
1/4 cup buttermilk
1/2 vanilla bean, split
2 – 3 drops red food coloring
1. Preheat oven to 300 degrees F.
2. Place the chopped chocolate in a small bowl. Set aside.
Chopping some chocolate.
3. In a saucepan over medium heat, bring the remaining tablespoon of sugar, heavy cream, buttermilk, and split vanilla bean to a simmer. Once the mixture starts to get foamy, remove from heat. Take out the vanilla bean halves and scrape out the seeds, adding the seeds back to the mixture. Pour the mixture over the chopped chocolate and let sit for a minute. Gently stir until the chocolate is completely melted.
Playing with vanilla bean.
4. Slowly pour half of the chocolate mixture into the eggs while whisking. Continue to whisk, and slowly pour in the remaining chocolate mixture.
5. Add 2 drops of red food coloring and whisk. Add another drop if needed.
6. Strain the custard into a spouted measuring cup. Evenly divide the custard between two ramekins.
7. Place the ramekins into a baking dish. Pour boiling water into the baking dish until the water comes up to about the custard level.
8. Bake 25 – 60 minutes, depending on the size of the ramekin, or until the custard is set (it should still be jiggly in the center). Remove the baking dish from the oven and let the ramekins cool in the water bath.
9. Transfer to the refrigerator and chill for at least 4 hours.
10. Once chilled, sprinkle a generous amount of sugar on the top of each custard. Using a kitchen torch, caramelize the sugar. Let sit about 5 minutes before serving.
Blow torchin’ shit like I own the place.
Red Velvet Milkshakes
Recipe via The Little Kitchen
Makes 2 servings
1 cup milk
15 – 18 drops red food coloring
1/2 tablespoon chocolate syrup
4 – 5 scoops chocolate ice cream
4 tablespoons red velvet cake mix (I used Duncan Hines)
1. In a measuring cup, mix milk and red food coloring together thoroughly. Add chocolate syrup and whisk. Add ice cream and milk chocolate mixture into a blender along with the cake mix.
Pouring milk all casual-like.
2. Pulse or use milkshake setting on your blender. Serve immediately.
Not as tasty as this face is making it look.
Not worth the waste of delicious chocolate ice cream, if you ask me.