Ruby Chocolate Creme Brulee

Indulge yourself with this decadent ruby chocolate crème brûlée, a modern twist on the classic custard dessert.

Ruby Chocolate Crème Brûlée

Serves 6
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

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

METHOD:
1. Preheat your oven to 160C/140C Fan/Gas 3.
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. In large bowl, beat egg yolks and sugar together until pale. 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.
4. 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 Blossoms.