Stef's Slow Cooker Creme Brulee | Popular Recipes

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Stef's Slow Cooker Creme Brulee

"Creme brulee cooked in the slow cooker is an easy way to prepare this creamy dessert and you only need 5 simple ingredients. These can be baked and chilled 2 days ahead. Cover ramekins after chilling 3 hours to prevent condensation on the surface of the custards."

Ingredients :

• 4 egg yolks
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 1 2/3 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 4 teaspoons white sugar

Instructions :

Prep : 20M	Cook : 4M	Ready in : 6H5M

• Whisk yolks with 1/4 cup sugar and salt in a bowl until smooth; gently whisk in cream and vanilla extract. Strain custard mixture into a liquid measuring cup.
• Line bottom of a 6-quart oval slow cooker with a folded kitchen towel to create a level surface so ramekins won't slide around. Set four 4-ounce ramekins on the towel. Fill slow cooker with enough water to come halfway up sides of ramekins.
• Pour custard evenly into ramekins. Drape paper towels over top of slow cooker liner to absorb any condensation during baking; cover with lid to secure.
• Cook on Low until custard is set but jiggles slightly, about 2 hours.
• Transfer ramekins to a rack to cool completely, about 45 minutes. Refrigerate custards, uncovered, until cold, at least 3 hours.
• Sprinkle 1 teaspoon sugar over each ramekin and shake gently to distribute evenly. Heat the sugar using a culinary torch until melted and browned, about 1 minute.

Notes :

• If you have vanilla bean paste, substitute that for more vanilla flavor.
• The water bath helps keep the custards from drying out, and the towel underneath helps them cook gently and evenly.
• If you do not have a culinary torch, place ramekins on a baking sheet and broil until sugar layer is browned, about 1 minute.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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