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.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 466 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cook on Low until custard is set but jiggles slightly, about 2 hours.

Step 5

Transfer ramekins to a rack to cool completely, about 45 minutes. Refrigerate custards, uncovered, until cold, at least 3 hours.

Step 6

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.