Slow Cooker Creme Brûlée
This Slow Cooker Creme Brûlée is everyone’s favorite rich and creamy dessert, but made as a small batch in the crock pot instead of the oven!
Servings: 4
Equipment
- 6 quart oval slow cooker
- 4, 4-ounce ramekins
- paper towels
- tongs
- kitchen torch (see note in article)
Ingredients
- 4 large egg yolks
- 1/4 cup plus 4 teaspoons (or more) granulated sugar , divided
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 1 & 2/3 cups heavy cream
Instructions
- 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 4 hours.
- Sprinkle 1 teaspoon of the sugar over each ramekin. Using a kitchen torch, brûlée sugar until desired topping is achieved. (NOTE: Cover the entire surface of custard with a thin layer of granulated sugar so that no custard is left exposed, otherwise the custard could curdle when heated.)
- Serve and enjoy!
Video
Notes
For recipe tips and storage, please refer to the full article. Watch the video for some visual help!
Nutrition
Calories: 460kcal | Carbohydrates: 18g | Protein: 5g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 320mg | Sodium: 192mg | Potassium: 93mg | Sugar: 15g | Vitamin A: 1703IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg