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My review
Stef's Slow Cooker Creme Brulee
cupcakeproject
"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."
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Ingredients
6 h 5 m servings 465 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
Footnotes
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 465 calories; 41.1 g fat; 20.3 g carbohydrates; 4.7 g protein; 341 mg cholesterol; 191 mg sodium. Full nutrition
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Reviews
Read all reviews 1114 Ratings
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Most helpful positive review
1/27/2017
I made no changes to this recipe and it was delicious! Next time, and there will be a next time, I want to try the vanilla bean paste - must be Heaven!!!
Most helpful critical review
4/1/2017
..e.asy assembly....slow cooker was difficult to manage hot ramekins...oven method next time
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1/27/2017
I made no changes to this recipe and it was delicious! Next time, and there will be a next time, I want to try the vanilla bean paste - must be Heaven!!!
3/10/2017
This is awesome. Just one point to make. Leave it in the fridge overnight to get the right consistency of the custard. 3 hours wasn't enough. So glad I found this. Thanks!
2/12/2018
Made this - good on the first try - but a little ordinary. Second time I used Bourbon Vanilla & it got a LOT better. Mixed in a little vanilla sugar for the burnt sugar. Good basic recipe to p...
2/15/2017
Made this last night for Valentine's Day my husband loved it .
4/1/2017
..e.asy assembly....slow cooker was difficult to manage hot ramekins...oven method next time
4/2/2018
Made it twice so far. Elegant dessert without elegant prep. Love it!’
2/24/2018
LOVE this recipe! The only thing I took out was the salt as I feel it didn't need it. And it was DELICIOUS!!! I have made it several times in the past few weeks and will continue to make it! If ...
2/17/2018
Easy to make, creamy and delicious! However I only followed the ingredients and cooked it in sous vide cooker on 176'F for one hour. It turned out perfect! Will keep the recipe and make again fo...