- 8 Egg Yolks
- 1/2 c. Granulated Sugar
- 1 t. Vanilla Extract
- 1/4 c. Cocoa Powder
- 1 c. Heavy Whipping Cream
- 1 c. Buttermilk
- Red Gel Food Coloring
Preheat oven to 350 degrees. Arrange six ramekins on a shallow baking dish, leaving space between the ramekins.
In a large bowl, whisk together the sugar, egg yoks and vanilla until well combined. Add the cocoa powder into the mixture and whisk until completely smooth.
In a small saucepot, heat the cream and buttermilk until bubbles begin to form around the edges of the pot.
Slowly pour the cream mixture into the yolk mixture, whisking consistently until the cream is fully incorporated.
Add red gel coloring to the bowl using a toothpick.
Whisk all ingredients until the desired shade of red is achieved.
Distribute the mixture evenly into the six ramekins. Each will be approximately 2/3 full. Place the baking sheet with the ramekins on it into the oven and carefully add warm water to the pan until the ramekins are about halfway submerged.
Bake in the oven for approximately 30 minutes until the custards are set but the centers display some movement. Remove from the oven, and take the ramekins out of the baking sheet. Allow to cool at room temperature for about 20 minutes, then transfer to the refrigerator to cool for 4 hours, or overnight.
Before serving, remove ramekins from the refrigerator and allow to sit for 5-10 minutes.
Add about a teaspoon of granulated sugar to the top of each dessert. Spread evenly to coat.
Use a kitchen torch or place under a hot broiler to caramelize the sugar until a deep brown color is achieved. Be sure to see how we styled the entire Spooky Floral Themed Party and how we made our own Floral Skull Centerpiece and 3D Framed Skeleton!
Preheat oven to 350 degrees. Arrange six ramekins on a shallow baking dish, leaving space between the ramekins.
In a large bowl, whisk together the sugar, egg yoks and vanilla until well combined. Add the cocoa powder into the mixture and whisk until completely smooth.
In a small saucepot, heat the cream and buttermilk until bubbles begin to form around the edges of the pot.
Slowly pour the cream mixture into the yolk mixture, whisking consistently until the cream is fully incorporated.
Add red gel coloring to the bowl using a toothpick.
Whisk all ingredients until the desired shade of red is achieved.
Distribute the mixture evenly into the six ramekins. Each will be approximately 2/3 full. Place the baking sheet with the ramekins on it into the oven and carefully add warm water to the pan until the ramekins are about halfway submerged.
Bake in the oven for approximately 30 minutes until the custards are set but the centers display some movement. Remove from the oven, and take the ramekins out of the baking sheet. Allow to cool at room temperature for about 20 minutes, then transfer to the refrigerator to cool for 4 hours, or overnight.
Before serving, remove ramekins from the refrigerator and allow to sit for 5-10 minutes.
Add about a teaspoon of granulated sugar to the top of each dessert. Spread evenly to coat.
Use a kitchen torch or place under a hot broiler to caramelize the sugar until a deep brown color is achieved. Be sure to see how we styled the entire Spooky Floral Themed Party and how we made our own Floral Skull Centerpiece and 3D Framed Skeleton!
