Slow Cooker Crème Brûlée

Follow our step-by-step guide on how to make Slow Cooker Crème Brûlée.

1. Step 1

   In a mixing bowl, whisk together the egg yolks, 1/4 cup of sugar, and salt until the mixture is smooth and well combined.

2. Step 2

   Gently incorporate the heavy whipping cream and vanilla extract into the egg mixture, whisking until fully blended.

3. Step 3

   Strain the custard mixture through a fine mesh sieve into a liquid measuring cup to ensure a silky texture.

4. Step 4

   Prepare your slow cooker by lining the bottom with a folded kitchen towel. This will create a stable surface for the ramekins and prevent them from sliding.

5. Step 5

   Place four 4-ounce ramekins on top of the towel in the slow cooker. Fill the slow cooker with water until it reaches halfway up the sides of the ramekins.

6. Step 6

   Evenly pour the custard mixture into the prepared ramekins.

7. Step 7

   To prevent condensation from dripping into the custards, drape paper towels over the top of the slow cooker and then cover with the lid.

8. Step 8

   Set the slow cooker to Low and cook for about 2 hours, or until the custards are set but still slightly jiggly in the center.

9. Step 9

   Once cooked, carefully transfer the ramekins to a wire rack and allow them to cool completely for about 45 minutes.

10. Step 10

    Refrigerate the cooled custards, uncovered, for at least 3 hours until they are chilled.

11. Step 11

    Before serving, sprinkle 1 teaspoon of sugar over the top of each custard. Gently shake the ramekins to distribute the sugar evenly.

12. Step 12

    Using a culinary torch, carefully heat the sugar until it melts and turns a golden brown, about 1 minute. Serve immediately and enjoy!