A Bloody Crème Brûlée starts with a bit of red food coloring, transforming one of my family’s favorite desserts into a creepy Halloween dessert. 

This Halloween Treat is a ghoulish twist on the classic creme brulee recipe!

Bloody Crème Brûlée in a red ramekin

Bloody Crème Brûlée

According to my dear husband, my crème brûlée is the best he’s ever tasted. He’s been disappointed at enough restaurants to swear it off unless it’s made in my kitchen. How’s that for an endorsement? So for Halloween, I wondered whether I could get these custards red enough to become bloody brûlées.

With my first attempt, I added a full bottle of red food coloring to the custard base. One full ounce. Yes, that’s a LOT of food coloring. It was pretty eerie looking, though a little pinker than I preferred. With this second attempt, I added an ample amount of gel food coloring to obtain a richer color. A bloody good show, eh?

Bloody Crème Brûlée | The classic vanilla custard with burnt sugar topping and a ghoulish twist!

Halloween Desserts

Today, the Sunday Supper crew is sharing Halloween desserts featuring Dixie Crystals sugar. Everyone should make at least one ghoulish treat for Halloween. I suggest Bloody Crème Brûlée. Who doesn’t love cracking through the crisp sugar crust into the dreamy vanilla custard? Even if it’s a ghastly bloody red!

Disclaimer: no real blood was sacrificed by these skeletons in order to make this dessert. The picky husband cautiously took his first bite and declared this custard dessert a winner. As rich, silky and creamy as my classic version, just dressed up for Halloween!

More Hallween Treats!

Bloody Creme Brulee in white ramekins

You Might Need:

Bloody Crème Brûlée

Bloody Crème Brûlée

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 9 desserts

A creepy twist on the classic creme brulee for Halloween.


  • 4 cups heavy cream
  • 1 vanilla bean, slit in half lengthwise and seeds scraped
  • ¾ cup sugar
  • Pinch of salt
  • 7 large egg yolks
  • Red food coloring gel (I used no-taste red and burgundy gels)
  • Turbinado sugar to dust over top of custard


  1. Preheat oven to 300º.
  2. In a saucepan, heat cream, vanilla pod, vanilla seeds, sugar, and salt over medium heat, stirring occasionally, till bubbles form around the perimeter.
  3. Do not bring it to a boil. Remove from heat.
  4. Whisk eggs in a large glass measuring cup (or bowl).
  5. Temper the yolks by adding a small amount of hot cream to the yolks while whisking.
  6. Repeat a few more times, making sure to add the cream mixture very slowly and to keep whisking so the yolks do not cook.
  7. Pour tempered yolks back into the pan and whisk till smooth.
  8. Strain the mixture into a large measuring cup (you may reuse the cup utilized for tempering) to remove the vanilla pod, seeds, and any bits of cooked yolk.
  9. Mix in food coloring until you get a deep red color.
  10. Place nine 4-ounce ramekins in a roasting pan. Fill the ramekins to the top with custard.
  11. Carefully place the pan in the oven, and pour enough hot water into the roasting pan to come halfway up the ramekins.
  12. Bake until custard is set and jiggles slightly when shaken about 40-50 minutes.
  13. Remove from the water bath and let cool for a half hour or so. Chill for at least 2 hours.
  14. Before serving, sprinkle with a thin layer of turbinado sugar and broil (approximately 4 inches from the element) until the sugar caramelizes. Watch carefully as this takes less than a minute. You may also use a kitchen torch to caramelize.


Shallow ramekins take closer to 40 minutes while deeper ramekins can take 50-60 minutes.

Nutrition Information:



Serving Size:

1 ramekin

Amount Per Serving: Calories: 507Total Fat: 43gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 293mgSodium: 113mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 9g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.


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Bloody Crème Brûlée | The classic vanilla custard with burnt sugar topping and a ghoulish twist!


Bloody Crème Brûlée | The classic vanilla custard with burnt sugar topping and a ghoulish twist!