Red Velvet Creme Brulee

Directions

Add buttermilk, sugar, cocoa powder, salt, and vanilla into a blender. Pulse a few times to combine the ingredients, then blend on medium speed for 1 minute. Scrape down the sides. Add egg yolks and heavy cream and blend on low speed for 15 seconds until ingredients are well combined, scraping the sides again if needed. Add 1/2 teaspoon of food coloring and pulse until well incorporated. Add more food coloring if a darker red color is desired. Divide batter evenly into 6 - 6 ounce ramekins. Place a coffee filter on top of the ramekins and trim so it just barely hangs over the sides. Then cover the coffee filter with a piece of foil just large enough to cover the filter. Add 1 cup of water to the pressure cooker pot and place a trivet inside. Place 3 ramekins on the trivet, top with another trivet, follow with 3 more ramekins. You can also carefully stack the top three ramekins on top of the bottom ones if you do not have a trivet that will work for this. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. Place ramekins on a cooling rack and remove foil and coffee filters . Cool on wire rack until room temperature, about 2 hours, then cover and chill in the refrigerator for at least 4 hours or up to 3 days. To serve, uncover the ramekins. If there is any moisture on the custard, dab it off with a paper towel. Sprinkle 1 teaspoon of turbinado sugar on top and tilt for even coverage. To caramelize the sugar, hold kitchen torch 3-4 inches from custard and move flame continuously over the sugar until is golden brown . Serve immediately.