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Stef's Slow Cooker Creme Brulee

Rated as 4.14 out of 5 Stars

"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 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Cook on Low until custard is set but jiggles slightly, about 2 hours.
  5. Transfer ramekins to a rack to cool completely, about 45 minutes. Refrigerate custards, uncovered, until cold, at least 3 hours.
  6. 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 11
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

..e.asy assembly....slow cooker was difficult to manage hot ramekins...oven method next time

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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!!!

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!

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...

Made this last night for Valentine's Day my husband loved it .

..e.asy assembly....slow cooker was difficult to manage hot ramekins...oven method next time

Made it twice so far. Elegant dessert without elegant prep. Love it!’

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 ...

Was very disappointed with the flavour.

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...