Slow cooker creme brulee for two, made in the crockpot and so easy!
Can I interest you in cool, creamy (and crunchy!) creme brûlée that doesn’t require the oven? Of course I can. Do you own a crock pot?
I’ve been looking for ways to use the slow cooker on Dessert for Two for years. Even though I have the smallest model of crock pot that makes meals for two, most of you do not. So I just felt silly developing recipes for you in it. But using a crockpot to make mini desserts for two? OH YEAH. Game on!
I basically took my standard creme brûlée for two recipe, subbed in a vanilla bean for charm, and baked them in a water bath in my slow cooker.
This is the small 4-quart slow cooker that I use and love in my small household.
Slow cooker Creme Brulee steps:
Slow cooker creme brûlée only takes 5 minutes of prep, and 2 hours to cook this way! Consider my mind blown.
The only persnickety thing with this recipe is the foil ring. You can’t set the ramekin directly on the surface. So, take a sheet of foil, about 12″ long or so, roll it up into a worm, and then curl it into a ring. Set each ramekin on one and you’re good to go.
I love this recipe for slow cooker creme brulee, because it basically takes care of itself. It’s a big reward for such little effort. Plus, when creme brûlée comes out of the oven, sometimes you have to play the guessing game–is the wiggle in the middle the right amount of wiggle? (That sounds like a question I ask myself every morning when I’m getting dressed).
The slow cooker cooks the creme brûlée more evenly than the oven–the entire custard will be set when its done. I love that.
Since this recipe uses 3 egg yolks, be sure to check out my recipes to use leftover egg whites section!
- 3 large egg yolks
- 1/2 cup heavy whipping cream
- 1/4 cup sugar, plus 2 teaspoons
- 1/4 of a vanilla bean (or 1 teaspoon vanilla extract)
- Combine the egg yolks, whipping cream and 1/4 cup of the sugar in a bowl. Whisk to combine.
- Using a dull knife, scrape the seeds out of the vanilla bean and add it to the cream mixture. It should be about 1/8 teaspoon of vanilla bean seeds. You can substitute extra, if you prefer.
- Whisk the mixture together very well.
- Meanwhile, take 2 12" long pieces of foil and roll them up into a snake shape. Curl it into a circle, pinching the ends together. Place in the bottom of your slow cooker. Repeat with the other piece of foil.
- Place each ramekin on top of each foil ring.
- Pour boiling water in the slow cooker (carefully! Don't splash water on the custards) until the water reaches up about 1/3 of the way on the ramekins.
- Turn the slow cooker to LOW and cook for 2 to 2 1/2 hours. When done, the custard should be set--poke it with a knife to be sure.
- Cover and chill the custards at least 6 hours.
- Before serving, sprinkle the remaining 2 teaspoons sugar evenly over both custards and torch with a culinary torch until brown.