Mashed potatoes Please don’t send me hate mail. Picture a silky chocolate custard, brightened with a glug of tangy buttermilk, poising powerful red color underneath a cloud of whipped cream. Great for Valentine’s Day, holiday dinners, or whenever you want to make a dessert that’s delicious and beautiful!
Ingredients
(Serves 6–8)
Custard Base
- 2 cups heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- 1 large whole egg
- 2 tbsp Dutch-processed unsweetened cocoa powder for depth
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
- 1 tbsp red gel food colour (or 2 tbsp liquid for softer colour)
- Pinch of salt
Buttermilk Whipped Cream
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 2 tsp buttermilk powder (optional, gives some tang)
- 1 tsp vanilla extract
Garnish
- Fresh raspberries or strawberries
- Grated chocolate or crumbled red velvet cake
- Edible gold dust (optional for glamour)
Instructions
Preheat & Prep
- Directions Preheat oven to 325°F (160°C). Arrange 6–8 ramekins or espresso cups in a deep baking dish.
Warm the Cream Mixture
- In a saucepan, combine cream, milk and ¼ cup sugar and heat over medium until steaming (do not boil).
Whisk Eggs & Cocoa
- In a bowl, whisk together egg yolks, whole egg, remaining ¼ cup sugar, cocoa powder, vanilla, vinegar, food coloring, and salt until smooth.
Temper the Eggs
- With the mixer on low speed, pour the warm cream mixture a little at a time into the egg mixture, whisking constantly to prevent curdling.
Strain & Pour
- Pass the custard through a fine-mesh sieve into a jug. Divide among ramekins.
Bake in Water Bath
- Add hot water to the baking dish so that it comes halfway up the sides of the ramekins. Tent with foil; bake 35–45 minutes until set but slightly jiggly.
Chill & Set
- Cool, then refrigerate for 4+ hours (or overnight).
Make Whipped Cream
- Whip cream, powdered sugar, buttermilk powder (if using) and vanilla to stiff peaks.
Garnish & Serve
- Whipped cream, berries, chocolate shavings and gold dust to finish each pot.
Tips & Variations
Dietary Tweaks
- Dairy-Free: Substitute coconut cream + almond milk; omit the buttermilk powder.
- Vegan: Substitute ½ cup silken tofu + 3 tbsp cornstarch for the eggs (will change texture).
- Gluten-Free: Use gluten-free (GF) certified cocoa powder.
Flavor Twists
- Espresso Kick: Stir 1 tsp instant espresso into the custard.
- Boozy: Stir 1 tbsp bourbon or crème de cacao into whipped cream.
- Natural Color: Replace food coloring with ¼ cup beet juice (adjust sugar).
Texture Hacks
- Crispier: Bake crust at 325 degrees. Extra Silky: Strain custard twice before baking.
- Lighten: Fold ½ cup whipped cream into the chilled custard just before serving.
Serving & Storage
Serving Ideas
- Romantic Dinner: Serve with champagne and dark chocolate truffles.
- For the Holiday Spread: Serve with mini cheesecakes or fruit tarts.
- Brunch Chic: Serve with espresso and almond biscotti.
Storage Tips
- Fridge: Cover and store (will keep for 3 days)
- Freeze: Not ideal (the texture can suffer).
- Make Ahead: Custards can be prepared 2 days ahead; toppings should not be added until just before serving.
FAQ
Q: Can I use liquid food coloring instead of gel?
A: Yes, but use 1–2 tbsp more than you think of, for vibrancy (adjust sugar, if needed).
Q: My custard split! How to fix it?
A: Strain through a sieve and rebake — that might help texture!
Q: No ramekins?
A: Mason jars; clear, ovenproof teacups.
Q: Can I skip the vinegar?
A: Yes, but that tang is integral to genuine red velvet flavor.
Final Thoughts
This Red Velvet Pots de Crème are a showstopper — creamy, luxurious and unapologetically bold in flavor and color. They’re the ideal union of Southern charm and Parisian polish, and sure to dazzle at any gathering. Pro tip: Make the recipe twice… because one is never enough!
Tried it? Be sure to show off your scarlet of the sea recipe using #RedVelvetMagic!