Creme Brulee In The Slow Cooker Food

CREME BRULEE IN THE SLOW COOKER

Steps:

• In the bottom of the slow cooker put a clean towel to prevent the ramekins to click.
• In a bowl, mix egg yolks, sugar and vanilla seeds with a whisk. Add the cream and stir well.
• Pour in 4 ramekins that can contain 1/2 cup. Put the ramekins in the slow cooker. Pour hot water in the slow cooker until half of the ramekins.
• Cover and cook at low heat for 2 hours or until cream has set. The center must be slightly wobbly. Remove the ramekins of the slow cooker and let cool. Cover with plastic wrap. Put in fridge at least 4 hours or until cool completely.
• When ready to serve, sprinkle with a thin layer of sugar and caramelize quickly with a kitchen torch. You could also caramelize the creme brulee under the broiler of a very hot oven. Serve immediately.

SLOW COOKER CREME BRULEE

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.

CROCK POT CREME BRULEE

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.