- Recipe created by FabFood on Feb 5, 2009
- Permalink: http://sheknows.com/recipes/slow-cooker-cr-me-brulee
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- Prep: –
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- 2 cups heavy cream
- 1 vanilla bean, split lengthwise in half
- 1/2 cup granulated sugar
- 5 large egg yolks
- 3 to 4 tablespoons brown sugar
- Cook’s Note:
- Vanilla beans are very expensive these days. If you prefer, you can substitute 2 teaspoons vanilla extract by heating just the cream and sugar in step 2 until the sugar dissolves and whisking in the vanilla in Step 4 along with the egg yolks.
- 1. Arrange 4 individual 6-ounce souffle dishes or ramekins (3 1/2 inches in diameter and 1 3/4 to 2 inches high) on the bottom of a 6 or 7 quart slow cooker.
- 2. Combine the cream, vanilla bean, and granulated sugar in a medium saucepan on top of the stove. Bring to a boil over medium heat, stirring to dissolve the sugar, immediately remove from the heat. Let cool to room temperature, allowing the vanilla bean to steep in the cream. When cool, pick out the vanilla bean and, with the tip of a small knife, scrape the tiny seeds into the cream, and discard the pod.
- 3. Whisk the egg yolks together until well blended. Whisk the yolks into the vanilla cream. Strain the custard through a fine sieve. Ladle the custard into the ramekins in the slow cooker.
- 4. Carefully pour hot water around the ramekins to reach halfway up the sides of the dishes. Cover and cook on the high heat setting for 2 to 2 ¼ hours, or until the custard is set but the centers are soft and a bit jiggly. Turn off the pot and remove the cover. Remove the dishes from the stoneware insert as soon as they are cool enough to handle. Let cool, then cover and refrigerate until chilled, at least 3 hours or up to a day in advance.
- 5. Just before serving, preheat the broiler. Generously cover the tops of the custards with an even layer of brown sugar. Broil the custards 3 inches from the heat for 2 to 3 minutes, or until the brown sugar is melted. Watch carefully to avoid burning. Or use a kitchen blowtorch to melt the sugar, it will harden as it cools. Serve immediately.