Rating: 4 stars
23 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary

2 hrs
3 hrs 45 mins
6 hrs 5 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's 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.

Nutrition Facts

466 calories; protein 4.7g; carbohydrates 20.3g; fat 41.1g; cholesterol 340.7mg; sodium 191.2mg. Full Nutrition