CREME BRULEE SLOW COOKER RECIPES
SLOW COOKER CREME BRULEE RECIPE - FOOD.COM
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
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 626.6, FatContent 49.1, SaturatedFatContent 29.2, CholesterolContent 399, SodiumContent 54.7, CarbohydrateContent 41.9, FiberContent 0, SugarContent 38.1, ProteinContent 5.5
CROCK POT CREME BRULEE RECIPE - FOOD.COM
It sounds strange, but the constant low heat is a terrific way to cook this dish. It's a nice and low stress way to cook this classic French food. Enjoy!
Total Time 2 hours 15 minutes
Prep Time 10 minutes
Cook Time 2 hours 5 minutes
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, whisk together the egg yolks and sugar. Whisk in the cream and vanilla.
- Divide among 4-6 small ramekins, or 1 large one, and put it/them in your CrockPot. Pour hot water around them so that it comes about halfway up the sides of the ramekins. Cover and cook on high for 2 hours, or until set but still slightly jiggly in the middle. Take them out and let cool. Refrigerate for a few hours or overnight, until nice and cold.
- Sprinkle an even layer of sugar over each dish and caramelize with a torch or transfer to a cookie sheet and place under the broiler in the oven for about 2 minutes, just until the sugar is caramelized and golden. Turn the sheet around if you need to to help them caremelize evenly. Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.
Nutrition Facts : Calories 553.6, FatContent 49.7, SaturatedFatContent 29.4, CholesterolContent 393.6, SodiumContent 55.7, CarbohydrateContent 23.1, FiberContent 0, SugarContent 19.2, ProteinContent 5.8
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The slow cooker is the perfect cooking vessel for this classic dessert. The crunchy brown sugar topping in the recipe is wonderful, and the custard is smooth and creamy. —Taste of Home Test Kitchen
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Reviews 5
Total Time 02 hours 20 minutes
Category Desserts
Calories 578 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 20 minutes
Category Desserts
Calories 578 calories per serving
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