Description
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
- ¼ cup white sugar
- ¼ teaspoon salt
- 1 ⅔ cups heavy whipping cream
- 2 teaspoons vanilla extract
- 4 teaspoons white sugar
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 6 hrs 5 mins
Servings: 4