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
SLOW COOKER CREME BRULEE RECIPE - ALL RECIPES UK
Quick, filling, nutritious and delicious! I experimented with this unique pita recipe in college while trying to find a quick and different meal for dinner. Not only is this meal healthy and easy to make, the presentation is impressive! It's easily adaptable to include your favorite ingredients, too.
Provided by AJIA
Categories Main Dishes Sandwich Recipes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute bean sprouts, onions, mushrooms and olives until tender, about 3 minutes. Reduce heat to low, and add the carrots, celery, ginger, salt and pepper. Cook for a few more minutes to blend the flavors. The carrots and celery should remain crisp. Stir the black beans and sunflower seeds into the skillet, and cook just until heated through. Remove from heat.
- Meanwhile, prop open each pita using a toothpick, place some of the shredded cheese inside, and heat in the microwave for about 30 seconds, or until cheese has melted. Set aside.
- Spoon vegetable mixture into the pita triangles, and remove toothpicks. Garnish with sour cream and chives.
Nutrition Facts : Calories 264.6 calories, CarbohydrateContent 24.7 g, CholesterolContent 31.5 mg, FatContent 13.6 g, FiberContent 4.9 g, ProteinContent 12.8 g, SaturatedFatContent 7.6 g, SodiumContent 613.4 mg, SugarContent 1 g
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