The slow cooker works as a great water bath and these creme caramel are just wonderful. Great for a dinner party of six and let the slow cooker do all the work, just remember to make the day before your event.
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600ml full fat milk
1 vanilla pod, seeded and split lengthways
160g golden caster sugar
4 egg yolks
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Method Prep:25min › Cook:3hr › Ready in:3hr25min
Preheat the slow cooker to low. Grease six 150ml ramekin dishes. In a saucepan over a medium heat combine the milk and vanilla pod and bring to a simmer. Remove from the heat and allow to rest and cool for 45 minutes. Remove the vanilla pod and discard. Allow the milk to cool.
Meanwhile, place half of the sugar in a separate small saucepan and add the 55ml water, slowly bringing to the boil. Boil for 10 to 15 minutes until the sugar has dissolved and has caramelised. Divide this caramelised sugar evenly between the 6 prepared ramekins.
In a mixing bowl, combine the remainder of the sugar with the egg yolks and whole eggs and whisk until light and creamy. Very gradually and whisking continuously, add the cooled vanilla milk to the mixture. Once well mixed and smooth, divide the mixture evenly between the ramekins. Cover the ramekins with tin foil and secure with kitchen string.
Place the ramekins in the preheated slow cooker and pour enough boiling water in to come half way up the ramekins. Cover and cook for 3 hours.
Take the ramekins out of the water and leave to cool at room temperature for 2 to 3 hours. Once cooled, place in the fridge overnight. To serve, invert over a serving plate and gently tap out.