Best Crock Pot Creme Brulee Recipes

CROCK-POT CREME BRULEE FRENCH TOAST

Crock-Pot Creme Brulee French Toast image

Provided by My Food and Family

Time 12h45m

Number Of Ingredients 8

Ingredients

12 oz / 9 cups Hawaiian bread, cut into 1 inch cubes
4 cups milk
1/2 cup sugar
3 eggs
1 tsp vanilla
1/4 tsp salt
Caramel ice cream topping, warmed
Plastic slow cooker liner

Steps:

Line slow cooker with plastic slow cooker liner. Spread bread cubes in cooker.
In large bowl, whisk together milk, sugar eggs, vanilla and salt. Pour over bread cubes. Press bread cubes with back of spoon to saturate with mixture. Cover and chill in refrigerator for 4-24 hours.
Remove from fridge. Cover and cook on low setting for 7-8 hours or until knife inserted in center of cube comes out clean.
Turn off cooker, let stand 30 minutes. Carefully lift plastic liner and transfer to plate. Top with caramel topping and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CROCK POT CREME BRULEE

Crock Pot Creme Brulee image

It sounds strange, but the constant low heat is a terrific way to cook this dish. It's a nice and low stress way to cook this classic French food. Enjoy!

Provided by Nif_H

Categories Dessert

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

5 large egg yolks
6 tablespoons sugar
2 cups heavy cream (whipping) or 2 cups 18% coffee creamer
1/2 teaspoon real vanilla, good-quality (scrape the seeds out of the pod, you can also use vanilla bean paste)
sugar, for sprinkling on top

Steps:

In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
Divide among 4-6 small ramekins, or 1 large one, and put it/them in your CrockPot. Pour hot water around them so that it comes about halfway up the sides of the ramekins. Cover and cook on high for 2 hours, or until set but still slightly jiggly in the middle. Take them out and let cool. Refrigerate for a few hours or overnight, until nice and cold.
Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caremelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.

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