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- Recipes
- Dish type
- Dessert
- 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.
1 person made this
IngredientsServes: 4
- 4 egg yolks
- 50g caster sugar
- 1/4 teaspoon salt
- 400ml double cream
- 2 teaspoons vanilla extract
- 4 teaspoons caster sugar
MethodPrep:20min ›Cook:2hr ›Extra time:3hr45min chilling › Ready in:6hr5min
- Whisk yolks with 50g sugar and salt in a bowl until smooth; gently whisk in cream and vanilla extract. Strain custard mixture into a liquid measuring jug.
- Line bottom of a large slow cooker with a folded tea towel to create a level surface so ramekins won't slide around. Set four ramekins on the tea towel. Fill slow cooker with enough water to come halfway up sides of ramekins.
- Pour custard evenly into ramekins. Drape kitchen roll over top of slow cooker 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.
Suggestion:
If you have vanilla bean paste, substitute that for more vanilla flavour.
