Bloody Crme Brle
This Bloody Crme Brle is SO EASY! A spooky twist on classic custard with a rich vanilla flavor and a dramatic blood-red caramelized sugar top.
Equipment
- Mixing Bowls
- Whisk
- Saucepan
- Ramekins
- Kitchen Torch
- Fine mesh strainer
Ingredients
- 4 cups heavy cream
- 1 vanilla bean slit and scraped seeds
- 1 cup granulated sugar for custard
- pinch salt
- 7 large egg yolks
- red food coloring gel to desired bloody hue
- turbinado sugar for caramelized topping
Instructions
- In a medium saucepan, combine the 4 cups of heavy cream, the slit vanilla bean, and the scraped seeds. Heat over medium heat until steaming but not boiling. Remove from heat and steep for 15 minutes.
- In a large mixing bowl, whisk 7 egg yolks, 1 cup sugar, and a pinch of salt until pale and slightly thickened.
- Slowly pour warm cream into egg yolk mixture, whisking constantly to temper. Strain mixture through fine mesh strainer into a clean bowl.
- Add red food coloring gel to custard mixture, starting with a small amount and adjusting to desired bloody hue.
- Preheat oven to 325°F (165°C). Place ramekins in baking dish and fill with custard. Pour hot water halfway up ramekin sides to create a water bath. Bake 40-45 minutes until set but slightly jiggly in center.
- Remove ramekins from water bath and cool at room temperature for 30 minutes. Cover and refrigerate at least 4 hours or overnight.
- Before serving, sprinkle turbinado sugar on top and caramelize with kitchen torch until golden brown and crispy. Let cool a minute before serving.
Notes
- Steep the cream with the vanilla bean longer for more intense flavor.
- Adjust red food coloring to get the perfect bloody shade; color darkens when baked.
- Let custard cool fully before torching sugar to prevent melting.
- Make custard a day ahead and add sugar topping just before serving for best crunch.
- Use a broiler if you don't have a kitchen torch, but watch carefully to avoid burning.