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

prep:
20 mins
cook:
2 hrs
additional:
3 hrs 45 mins
total:
6 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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 9% DV; carbohydrates 20.3g 7% DV; fat 41.1g 63% DV; cholesterol 340.7mg 114% DV; sodium 191.2mg 8% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2017
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!!! Read More
(14)

Most helpful critical review

Rating: 3 stars
04/01/2017
..e.asy assembly....slow cooker was difficult to manage hot ramekins...oven method next time Read More
(2)
23 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/27/2017
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!!! Read More
(14)
Rating: 5 stars
03/10/2017
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! Read More
(7)
Rating: 5 stars
02/12/2018
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 play around with. Read More
(4)
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Rating: 5 stars
02/15/2017
Made this last night for Valentine's Day my husband loved it. Read More
(2)
Rating: 3 stars
04/01/2017
..e.asy assembly....slow cooker was difficult to manage hot ramekins...oven method next time Read More
(2)
Rating: 2 stars
02/18/2018
Was very disappointed with the flavour. Read More
(1)
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Rating: 5 stars
02/12/2018
Delicious! Easier than oven cooking! Used Canning Tongs with Ramekins... worked like a Charm! Thank you! Read More
(1)
Rating: 5 stars
02/25/2018
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 you want to try different flavors just switch out the Vanilla extract with any other extract you'd like. I have tried Orange Almond and Coconut and they were all FANTASTIC! Read More
(1)
Rating: 5 stars
02/18/2018
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 for special occasions (too fat to consume often lol...). Read More
(1)