Best Stefs Slow Cooker Creme Brulee Recipes

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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

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.

SLOW COOKER CREME BRULEE



Slow Cooker Creme Brulee image

No bain marie or torches here... just a slow cooker and your broiler. Adapted from "Make It Fast, Cook It Slow" by Stephanie O'Dea, as published by Caroline Russock at Serious Eats http://bit.ly/9344mk

Provided by DrGaellon

Categories     Dessert

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups heavy cream
5 egg yolks
1/2 cup granulated sugar (baker's or fine sugar is best)
1 tablespoon vanilla extract
1/4 cup raw sugar

Steps:

  • Place a 1 1/2 qt heat-proof dish (or 4 6-ounce ramekins) in a 6 qt slow cooker. Add hot water to come 3/4 of the way up the sides.
  • Whip together cream, egg yolk, sugar and vanilla. Pour into dish (or divide equally into ramekins). Cover the slow cooker and cook on high 2-4 hours. The edges should be set, but the center of the custards should still be jiggly. It is much harder to overcook these in the slow cooker than the oven, so don't worry.
  • VERY CAREFULLY remove the baking dish/ramekins (use oven mitts! ramekins can be removed with tongs; wrap rubberbands around the tips to provide friction and prevent slips). Allow to cool completely on the countertop, then refrigerate 3-4 hours until very cold.
  • Spread sugar evenly over the top(s) and brown with a hand torch, or place as close as possible to the broiler element of your oven for 3-5 minutes. Cool briefly and refrigerate until ready to serve.

CREME BRULEE IN THE SLOW COOKER



Creme Brulee in the Slow Cooker image

This is a recipe from Ricardo, from his new cookbook : La mijoteuse. I tried it and after 2 hours of cooking, it was still not firm enough. Since it was already late in the evening, I added 1 hour at high.

Provided by Boomette

Categories     Dessert

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 5

4 egg yolks
1/3 cup sugar
1/2 vanilla beans or 1/2 teaspoon vanilla extract
1 1/2 cups heavy cream or 1 1/2 cups 15% cream
sugar, to caramelize

Steps:

  • In the bottom of the slow cooker put a clean towel to prevent the ramekins to click.
  • In a bowl, mix egg yolks, sugar and vanilla seeds with a whisk. Add the cream and stir well.
  • Pour in 4 ramekins that can contain 1/2 cup. Put the ramekins in the slow cooker. Pour hot water in the slow cooker until half of the ramekins.
  • Cover and cook at low heat for 2 hours or until cream has set. The center must be slightly wobbly. Remove the ramekins of the slow cooker and let cool. Cover with plastic wrap. Put in fridge at least 4 hours or until cool completely.
  • When ready to serve, sprinkle with a thin layer of sugar and caramelize quickly with a kitchen torch. You could also caramelize the creme brulee under the broiler of a very hot oven. Serve immediately.

Nutrition Facts : Calories 421.6, Fat 37.1, SaturatedFat 22, Cholesterol 288.3, Sodium 41.4, Carbohydrate 19.7, Sugar 16.8, Protein 4.3

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