STEF'S SLOW COOKER CREME BRULEE
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
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
FOOLPROOF SLOW COOKER CRèME BRûLéE (VANILLA CUSTARD)
Make a foolproof crème brûlée in your crockpot! The low and slow heat is ideal for baking vanilla custard gently, giving it a silky smooth texture. Add a crunchy caramelized sugar topping, and it's truly an elegant dessert!Adapted from Dessert for Two and Bellyful
Provided by Tammy Spencer
Categories Dessert
Time 5h40m
Number Of Ingredients 6
Steps:
- Decide how many 4-ounce ramekins will fit in your slow cooker (in my 6 quart model, I could fit four). Line the slow cooker with a kitchen towel, thick potholders, or create individual foil rings for each ramekin you'll be using. The idea is to keep the ramekins from directly touching the bottom of the crockpot.
- Place the empty ramekins in the crockpot and measure enough water for it to be halfway up the sides of the ramekins. In a 6-qt slow cooker, I used about 1 quart of water for the water bath. Remove the ramekins and set aside.
- Combine the cream and milk in a medium mixing bowl, preferably one with a spout. Add the vanilla bean seeds and whisk well. Add the egg yolks and sugar, whisking well.
- Pour the custard base into the ramekins about ¾ full. Carefully transfer the filled ramekins to the slow cooker. Drape two paper towels on the rim of the slow cooker to keep condensation from building.
- Cook the custards on LOW for 2 to 2½ hours, or until the centers are just set with a slight jiggle in the middle.
- Remove from the slow cooker and allow to cool to room temperature, then chill for at least 3 hours. If holding longer, cover them with plastic wrap to avoid condensation on the custard's surface.
- When ready to serve, sprinkle about one teaspoon of sugar on the custard's surface and gently spread to cover. Using a chef's torch, toast the sugar until it's brown and bubbling (it will harden as it cools. Serve and enjoy!
- Crème Brûlée can be baked and chilled up to 2 days ahead. Try to make the burnt sugar topping just before serving, if possible.
Nutrition Facts : ServingSize 1 serving, Calories 497 kcal, Carbohydrate 26 g, Protein 7 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 418 mg, Sodium 60 mg, Sugar 23 g
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