This Slow Cooker Creme Brûlée is everyone’s favorite rich and creamy dessert, but made in the crock pot instead of the oven!
My baby girl turned 12. And I can’t even handle it. All I can think is that next year she’ll be 13. And then she’ll be driving. And then she’ll be away at college. A little crazy, I know. BUT, is it? I mean, that’s only six years away.
It’s true what they say about the day to day – the clock stands still. But the years? The years fly. Or maybe I’m the only one who says that. HA.
She was pretty bummed that her birthday fell on a weekend because you miss out on all the school antics. But she was hardly deprived. Her close friends showered her with gift cards and joined her for a pedicure (and I sat there the entire time watching them be little ladies. And listening to them laugh. And also be 12. I also sat there wondering why I wasn’t getting a pedicure, as well!)
We capped it off by going out to her favorite restaurant for dinner. But when the dessert menu came and I said, “Nope. We’re going home for a treat.” She was like “whaaaaaat? Did you make my favorite Banana Split Lush? Is it the Brazilian Carrot Cake? The Rocky Road Avalanche Bars that I love???”
I started thinking, “Oh boy, she’s going to be disappointed with this Creme Brûlée.” Then I laughed, because…paleeze. Creme Brûlée is one of her favorite desserts. And mine!
What’s not to love? Rich. Smooth and creamy. With a hard caramel shell. GAH. So good.
Want to hear something even better? Making it in your slow cooker!
I actually think Creme Brûlée is one of those desserts that seems super fancy, but is actually one of the easiest things to make. And the slow cooker made it even easier. Granted, if you’re feeding a crowd, this method doesn’t make enough servings. But for an intimate dinner, small family brunch, or just yourself for a few days *cough*, then it’s perfect!
- 4 large egg yolks
- 1/4 cup , plus 4 teaspoons granulated sugar, divided
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1 2/3 cups heavy cream
- 6 quart oval slow cooker
- 4 (4 ounce) ramekins
- paper towels
- culinary torch
In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar, salt, and vanilla. While continuing to whisk, slowly pour in the cream. Transfer liquid to a 3-cup (or larger) measuring cup.
Place ramekins in the bottom of the slow cooker.
Fill a large measuring cup or pitcher with water; carefully pour water in the slow cooker so that it comes halfway up the sides of the ramekins, being very careful not to get water inside the actual ramekins.
Pour custard evenly into the ramekins.
Drape paper towels over the top of the slow cooker, then cover with the lid (this will help absorb any condensation during cooking.)
Cook on low for 2 hours until custard is set, but still slightly jiggly.
Using long tongs, carefully transfer the ramekins to a rack to cool completely; about 1 hour.
Place ramekins on a baking sheet and chill in the refrigerator for at least 3 hours.
Sprinkle 1 teaspoon of the sugar over each ramekin. Using a kitchen torch, brûlée sugar until desired topping is achieved.
Serve and enjoy!
• If you will be chilling these for more than 3 hours, cover the ramekins with plastic wrap to avoid condensation on the top of the custard.
• These can be baked and chilled up to 2 days ahead of time.
adapted from allrecipes
Other slow cooker desserts you might enjoy!
Hot Fudge Crock Pot Brownies – Dinners, Dishes, and Dessert
Slow Cooker Caramel Cake – Crazy for Crust