Ruby Chocolate Crème Brulee

Cooking Time

Ingredients

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Ingredients

  • g Callebaut® Ruby Chocolate Callets
  • ml Double cream
  •   1 tsp Vanilla essence
  •   6 Free range egg yolks
  •   6 tsp Golden caster sugar
  •   1 tsp Beetroot powder
  •   Whipped cream
  •   Orange Zest
  •   Callebaut® Ruby Crisp Pearls

Method

  • 1

    Step 1

    Preheat your oven to 160C/140C Fan/Gas 3
  • 2

    Step 2

    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
  • 3

    Step 3

    In large bowl, beat egg yolks and sugar together until pale
  • 4

    Step 4

    Stir in the chocolate mixture along with the beetroot powder, then pour into 6 ramekins (175-200 ml)
  • 5

    Step 5

    Place in to a deep roasting tray and pour freshly boiled water halfway up the sides. Bake for 15-20 minute or until just set. Refrigerate for at least 3 hours
  • 6

    Step 6

    To serve, sprinkle remaining sugar on top of the crème brulees and caramelise with a chef’s blow torch or place under a hot grill
  • 7

    Step 7

    Leave caramel to harden and top with whipped cream, orange zest and Callebaut® Ruby Pearls

Ingredients

  • 100 g Callebaut® Ruby Chocolate Callets
  • 600 ml Double cream
  • 1 tsp Vanilla essence
  • 6 Free range egg yolks
  • 6 tsp Golden caster sugar
  • 1 tsp Beetroot powder
  • Whipped cream
  • Orange Zest
  • Callebaut® Ruby Crisp Pearls

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Ruby Chocolate Crème Brulee