Foodie Chickie

I remember I tried to make Creme Brulee the original way last Christmas. It did not come out well at all. My cousin requested I try again. This time I looked for another recipe.

What do you know I found a recipe to make it in the crockpot. It came out great. I just finished it off by broiling the sugar topping off in the oven of course. The only change is I will ad a wee bit more sugar next time. But otherwise excellent.




Slow Cooker Creme Brulee
Adapted from Crock Pot 365

The Ingredients:

--2 cups heavy cream
--5 egg yolks
--1/2 cup sugar (baker's or fine sugar is better so the granules disappear)
--1 T good vanilla
--1/4 cup raw sugar (for topping, add later)




The Directions:


Find a heat-resistant dish that fits inside of your stoneware insert. Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish. Push it down with your hand if it starts to float up. Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.


--whip the 5 egg yolks in a medium-sized bowl
--slowly add the cream and baking sugar while mixing
--add the vanilla

pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.


Cover and cook on high for 2-4 hours. If you are using little ramekins, check after an hour; I'm not sure how long they will take. Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. Unlike an oven, it will be difficult to overcook this