Creme Brulee in the Slow Cooker
Indulge in the decadent luxury of Creme Brulee made effortlessly in your slow cooker. This recipe transforms a traditional French dessert into a stress-free masterpiece without compromising on the silky, smooth custard and signature caramelized sugar topping. Made with simple, wholesome ingredients like heavy cream, egg yolks, and fragrant vanilla, this slow cooker method ensures perfect results every time by gently cooking your custard in a water bath for even texture. Topped with a golden, crackly sugar crust, each bite delivers a luscious contrast of creamy and crisp. Perfect for impressing guests or treating yourself, this slow cooker creme brulee is an elegant dessert with minimal hands-on prep and maximum wow factor.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 Vanilla bean (or 1 teaspoon vanilla extract)
- 4 Egg yolks
- 0.25 cup Granulated sugar
- 1 Pinch of salt
- 6 cups Water (for the slow cooker bath)
- 2 tablespoons Granulated sugar (for caramelizing)
Instructions
In a small saucepan, heat the heavy cream over medium-low heat until it is warm and just starts to steam (do not let it boil). If using a vanilla bean, split it down the middle, scrape out the seeds, and add both seeds and pod to the cream. If using vanilla extract, wait to add it until later.
While the cream is heating, whisk together egg yolks, granulated sugar, and a pinch of salt in a medium bowl until the mixture is pale and thick.
Slowly pour the warm cream into the egg mixture, a little at a time, whisking constantly to temper the eggs and prevent curdling. If you used a vanilla bean, discard the pod. If using vanilla extract, stir it in now.
Strain the custard mixture through a fine mesh sieve into a pouring jug to remove any lumps or egg solids.
Divide the custard evenly among 4 small ramekins (around 6 ounces each). Cover each ramekin tightly with aluminum foil to prevent condensation from dripping into the custard.
Place the ramekins into the slow cooker. Fill the slow cooker with enough hot water to come halfway up the sides of the ramekins, creating a water bath.
Cover the slow cooker with its lid and set it to low. Cook for 2 hours, or until the edges of the custard are set but the centers still slightly jiggle when shaken.
Carefully remove the ramekins from the slow cooker and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully set.
Before serving, evenly sprinkle 1/2 tablespoon of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. Allow the sugar to harden for a minute before serving.
Serve immediately and enjoy the creamy custard with the crackly, caramelized topping!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 19.1 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 21 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
