Slow cooker creme brulee

    6 hours

    Turn your slow cooker into a water bath to make individual decadent desserts like this creme brulee.

    22 people made this

    Serves: 4 

    • 4 large egg yolks
    • 50g caster sugar
    • 1/4 teaspoon salt
    • 2 teaspoons vanilla extract
    • 400ml double cream
    • 4 teaspoons caster sugar for topping, or as needed

    Prep:10min  ›  Cook:2hr5min  ›  Extra time:3hr45min chilling  ›  Ready in:6hr 

    1. Whisk together yolks, 50g sugar, salt and vanilla in a bowl, then gently whisk in cream. Pour mixture through a sieve into a measuring jug.
    2. Line the bottom of an oval slow cooker with a folded piece of kitchen roll to create a level surface so ramekins won't slide around. Set 4 ramekins on top of the kitchen roll. Fill slow cooker with enough water to come halfway up the sides of the ramekins.
    3. Pour custard evenly into ramekins. Drape pieces of kitchen roll over the top of slow cooker (to absorb any condensation during cooking), then cover with lid. Cook on Low until custard is set but jiggles slightly, about 2 hours.
    4. Transfer ramekins to a rack to cool completely, about 45 minutes. Chill custards, uncovered, until cold, at least 3 hours.
    5. Sprinkle 1 teaspoon of sugar evenly over each ramekin. Brown the sugar with a culinary blowtorch (or place under a hot grill under sugar has caramelised); serve immediately.

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    Reviews in English (1)


    Made per recipe, did not line slow cooker with towel, they sat even, put a kitchen towel in between cover and cooker. Came out perfect. Would highly recommend this method.  -  23 Aug 2018  (Review from Allrecipes US | Canada)