Red Velvet Creme Brulee

Ingredients

• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• 2 large egg yolks
• 3 tablespoons red food coloring
• 1/4 teaspoon salt
• 1/4 cup white sugar

Directions

1. Combine the buttermilk, sugar, cocoa powder, salt, and vanilla in a blender. Pulse a few times to bring everything together, then blend on medium speed for 1 minute. Stop and scrape the blender jar. Add the egg yolks and heavy cream, then blend on low speed for 15 seconds, just until smooth, scraping again if the mixture needs a little help.
2. Add 1/2 teaspoon of food coloring and pulse until the color is evenly blended. If you want a deeper red, add more food coloring. Pour the batter evenly among 6 – 6 ounce ramekins.
3. Set a coffee filter over each ramekin and trim it so it barely extends past the edges. Cover each filter with a piece of foil that is just big enough to sit over the filter.
4. Pour 1 cup of water into the pressure cooker pot and set a trivet inside. Arrange 3 ramekins on the trivet, add another trivet, and set the remaining 3 ramekins on top. If you do not have a second trivet that fits, carefully stack the top three ramekins over the bottom ones.
5. Lock the lid in place and move the pressure release knob to sealing. Cook on high pressure for 8 minutes. Once the cooking time is finished, allow the pressure to release naturally for 10 minutes, then release whatever pressure remains.
6. Transfer the ramekins to a cooling rack and take off the foil and coffee filters. You can save the foil to cover the ramekins for chilling later. Let the custards cool on the wire rack until they reach room temperature, about 2 hours, then cover and refrigerate for at least 4 hours or up to 3 days.
7. When you are ready to serve, uncover the ramekins. If any moisture has collected on top of the custard, gently blot it with a paper towel. Sprinkle 1 teaspoon of turbinado sugar over each custard, tilting the ramekin so the sugar spreads evenly.
8. For the caramelized top, hold a kitchen torch 3-4 inches above the custard and keep the flame moving over the sugar until it turns golden brown. You can also use the oven broiler, but watch closely because the sugar will brown quickly. Serve immediately.