CROCK POT CREME BRULEE RECIPES
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
STEF'S SLOW COOKER CREME BRULEE | ALLRECIPES
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 Puddings Creme Brulee Recipes
Total Time 6 hours 5 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 4 servings
Number Of Ingredients 6
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, CarbohydrateContent 20.3 g, CholesterolContent 340.7 mg, FatContent 41.1 g, ProteinContent 4.7 g, SaturatedFatContent 24.4 g, SodiumContent 191.2 mg, SugarContent 17.1 g
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Calories 369.4 calories per serving
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