Best 2 Slow Cooker Creme Brulee Recipes

Indulge in the velvety richness of crème brûlée, a classic French dessert that combines a creamy custard base with a delicate caramelized sugar topping. This collection of slow-cooker crème brûlée recipes offers a delightful twist on the traditional cooking method, allowing you to create this luscious dessert with ease and convenience. From classic vanilla crème brûlée to variations infused with unique flavors like chocolate, orange, and Grand Marnier, these recipes cater to diverse taste preferences. Each recipe provides step-by-step instructions, ensuring a perfect outcome every time. Prepare to impress your loved ones with this elegant and delectable dessert, perfect for special occasions or as a sweet treat to enjoy anytime.

Here are our top 2 tried and tested recipes!

STEF'S SLOW COOKER CREME BRULEE

Stef's Slow Cooker Creme Brulee image

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.

Provided by cupcakeproject

Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes

Time 6h5m

Yield 4

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 465.5 calories, Carbohydrate 20.3 g, Cholesterol 340.7 mg, Fat 41.1 g, Protein 4.7 g, SaturatedFat 24.4 g, Sodium 191.2 mg, Sugar 17.1 g

SLOW COOKER CREME BRULEE

Slow Cooker Creme Brulee image

No bain marie or torches here... just a slow cooker and your broiler. Adapted from "Make It Fast, Cook It Slow" by Stephanie O'Dea, as published by Caroline Russock at Serious Eats http://bit.ly/9344mk

Provided by DrGaellon

Categories Dessert

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups heavy cream
5 egg yolks
1/2 cup granulated sugar (baker's or fine sugar is best)
1 tablespoon vanilla extract
1/4 cup raw sugar

Steps:

Place a 1 1/2 qt heat-proof dish (or 4 6-ounce ramekins) in a 6 qt slow cooker. Add hot water to come 3/4 of the way up the sides.
Whip together cream, egg yolk, sugar and vanilla. Pour into dish (or divide equally into ramekins). Cover the slow cooker and cook on high 2-4 hours. The edges should be set, but the center of the custards should still be jiggly. It is much harder to overcook these in the slow cooker than the oven, so don't worry.
VERY CAREFULLY remove the baking dish/ramekins (use oven mitts! ramekins can be removed with tongs; wrap rubberbands around the tips to provide friction and prevent slips). Allow to cool completely on the countertop, then refrigerate 3-4 hours until very cold.
Spread sugar evenly over the top(s) and brown with a hand torch, or place as close as possible to the broiler element of your oven for 3-5 minutes. Cool briefly and refrigerate until ready to serve.

Tips:

Use a slow cooker with a tight-fitting lid to prevent evaporation and ensure that the crème brûlée cooks evenly.
Place a folded kitchen towel or silicone trivet in the bottom of the slow cooker to prevent the ramekins from rattling and cracking during cooking.
Fill the ramekins only halfway to prevent the crème brûlée from overflowing.
Cover the ramekins tightly with aluminum foil or plastic wrap before placing them in the slow cooker to prevent condensation from dripping onto the crème brûlée.
Cook the crème brûlée on low for 2-3 hours, or until the edges are set and the center is still slightly wobbly.
Remove the ramekins from the slow cooker and let them cool for at least 15 minutes before refrigerating.
Chill the crème brûlée for at least 4 hours, or overnight, before serving.
Use a kitchen torch to caramelize the sugar topping just before serving.

Conclusion:

Slow-cooker crème brûlée is a delicious and easy dessert that is perfect for special occasions or everyday enjoyment. With a little planning and preparation, you can create a smooth and creamy crème brûlée that is sure to impress your friends and family. So next time you are looking for a decadent dessert, give slow-cooker crème brûlée a try!