The slow cooker is a simple method for making this creamy dessert, and only 5 basic ingredients are required. Two days in advance, bake and chill these. After three hours of cooling, cover the ramekins to keep condensation from forming on the custard’s surface.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 3 hrs 45 mins |
| Total Time: | 6 hrs 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 egg yolks
- ¼ cup white sugar
- ¼ teaspoon salt
- 1 ⅔ cups heavy whipping cream
- 2 teaspoons vanilla extract
- 4 teaspoons white sugar
Instructions
- 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.
- If you have vanilla bean paste, substitute that for more vanilla flavor.
- The water bath helps keep the custards from drying out, and the towel underneath helps them cook gently and evenly.
- If you do not have a culinary torch, place ramekins on a baking sheet and broil until sugar layer is browned, about 1 minute.
Reviews
Stef’s Slow Cooker Creme Brulee by Cupcake Project. Bikerfamily: “Bikerfamily likes these: When I have egg yolks, I always make Crème Brulee. Are you a fan? I used to use this recipe…http://allrecipes.com/recipe/19165/creme-brulee/…but I find this slow cooker one to be simpler to make…http://allrecipes.com/recipe/256095/stefs-slow-cooker-creme-brulee/…and still really good.” & more BF: ” Most Crème Brulee recipes want you to put them in the oven at 300F degrees in a water bath. Bake until Jell-O like in the center. Probably going to take a minimum of 30 minutes. Some recipes want you to let them rest in the water bath for a while. Chill in the refrigerator uncovered to avoid condensation. Then it’s time for the torch!!!! That’s the fun part!” 🙂
Bikerfamily: “Bikerfamily likes these: When I have egg yolks, I always make Crème Brulee. Are you a fan? I used to use this recipe…http://allrecipes.com/recipe/19165/creme-brulee/…but I find this slow cooker one to be simpler to make…http://allrecipes.com/recipe/256095/stefs-slow-cooker-creme-brulee/…and still really good.” & more BF: ” Most Crème Brulee recipes want you to put them in the oven at 300F degrees in a water bath. Bake until Jell-O like in the center. Probably going to take a minimum of 30 minutes. Some recipes want you to let them rest in the water bath for a while. Chill in the refrigerator uncovered to avoid condensation. Then it’s time for the torch!!!! That’s the fun part!” 🙂
Very good!
YIPPY YAHOO !!!!! I always struggled making Creme Brulee in a conventional oven, it always came out too running – like custard. I googled “Creme Brulee in a slow cooker”, and hey presto, I found this one !!I I followed this recipe exactly and it was cooked perfectly !!! It looks like Creme Brulee is back on the menu !!!
This was so easy and it came out really good.
This has become my go- to recipe for crème brulee!! It’s absolutely delicious and so simple but it does need that extra time to sit in the fridge to get the desired texture
Made it twice so far. Elegant dessert without elegant prep. Love it!’
LOVE this recipe! The only thing I took out was the salt as I feel it didn’t need it. And it was DELICIOUS!!! I have made it several times in the past few weeks and will continue to make it! If you want to try different flavors, just switch out the Vanilla extract with any other extract you’d like. I have tried Orange, Almond, and Coconut and they were all FANTASTIC!
Was very disappointed with the flavour.
Easy to make, creamy and delicious! However I only followed the ingredients and cooked it in sous vide cooker on 176’F for one hour. It turned out perfect! Will keep the recipe and make again for special occasions (too fat to consume often, lol…).
Easy tasty but never hardened. I cooked a small amount in the oven and the taste was equal and hardened to a custard consistency
Made this – good on the first try – but a little ordinary. Second time I used Bourbon Vanilla & it got a LOT better. Mixed in a little vanilla sugar for the burnt sugar. Good basic recipe to play around with.
Delicious! Easier than oven cooking! Used Canning Tongs with Ramekins… worked like a Charm! Thank you!
..e.asy assembly….slow cooker was difficult to manage hot ramekins…oven method next time
This is awesome. Just one point to make. Leave it in the fridge overnight to get the right consistency of the custard. 3 hours wasn’t enough. So glad I found this. Thanks!
Made this last night for Valentine’s Day my husband loved it .
I made no changes to this recipe and it was delicious! Next time, and there will be a next time, I want to try the vanilla bean paste – must be Heaven!!!