Ruby Chocolate Crème Brûlée

Instructions

1. 1

   Preheat the oven to 150°C (300°F). In a medium saucepan, combine the ruby chocolate, heavy cream, and granulated sugar. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture is hot but not boiling. Remove from heat and stir in the chopped ruby chocolate until melted.

   Tip: Use a thermometer to ensure the mixture reaches 60°C (140°F).

2. 2

   In a separate bowl, whisk together the large eggs, unsalted butter, vanilla extract, salt, and baking powder. Temper the egg mixture by slowly pouring the hot cream mixture into the eggs, whisking constantly.

   Tip: Make sure to cook the egg mixture just until it's set, as overcooking can cause the crème brûlée to curdle.

3. 3

   Strain the mixture into 6 (250ml) ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.

   Tip: This water bath will help the crème brûlée cook evenly and prevent it from cracking.

4. 4

   Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Avoid overbaking, as this can cause the crème brûlée to become too firm.

5. 5

   Remove from the water bath and let cool to room temperature.

   Tip: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

6. 6

   Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.

   Tip: Use a kitchen torch to caramelize the sugar, if desired.

7. 7

   Serve chilled, with the caramelized sugar crust intact.

   Tip: Optional: garnish with additional ruby chocolate shavings or fresh fruit.