STEF'S SLOW COOKER CREME BRULEE

Stef's Slow Cooker Creme Brulee image

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.

Provided by cupcakeproject

Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes

Time 6h5m

Yield 4

Number Of Ingredients 6

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Ingredients

4 egg yolks
¼ cup white sugar
¼ teaspoon salt
1 ⅔ cups heavy whipping cream
2 teaspoons vanilla extract
4 teaspoons white sugar

Steps:

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.

Nutrition Facts : Calories 465.5 calories, Carbohydrate 20.3 g, Cholesterol 340.7 mg, Fat 41.1 g, Protein 4.7 g, SaturatedFat 24.4 g, Sodium 191.2 mg, Sugar 17.1 g