STEF'S SLOW COOKER CREME BRULEE
Creme brulee cooked in the slow cooker is an easy way to prepare this creamy dessert and you only need 5 simple ingredients. These can be baked and chilled 2 days ahead. Cover ramekins after chilling 3 hours to prevent condensation on the surface of the custards.
Provided by cupcakeproject
Categories Desserts Custards and Pudding Recipes Creme Brulee Recipes
Time 6h5m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk yolks with 1/4 cup sugar and salt in a bowl until smooth; gently whisk in cream and vanilla extract. Strain custard mixture into a liquid measuring cup.
- Line bottom of a 6-quart oval slow cooker with a folded kitchen towel to create a level surface so ramekins won't slide around. Set four 4-ounce ramekins on the towel. Fill slow cooker with enough water to come halfway up sides of ramekins.
- Pour custard evenly into ramekins. Drape paper towels over top of slow cooker liner to absorb any condensation during baking; cover with lid to secure.
- Cook on Low until custard is set but jiggles slightly, about 2 hours.
- Transfer ramekins to a rack to cool completely, about 45 minutes. Refrigerate custards, uncovered, until cold, at least 3 hours.
- Sprinkle 1 teaspoon sugar over each ramekin and shake gently to distribute evenly. Heat the sugar using a culinary torch until melted and browned, about 1 minute.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 20.3 g, Cholesterol 340.7 mg, Fat 41.1 g, Protein 4.7 g, SaturatedFat 24.4 g, Sodium 191.2 mg, Sugar 17.1 g
MAPLE CREME BRULEE
The slow cooker is the perfect cooking vessel for this classic dessert. The crunchy brown sugar topping in the recipe is wonderful, and the custard is smooth and creamy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring., Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., If broiling the custards, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.
Nutrition Facts : Calories 578 calories, Fat 44g fat (26g saturated fat), Cholesterol 350mg cholesterol, Sodium 63mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
CREME BRULEE IN THE SLOW COOKER
This is a recipe from Ricardo, from his new cookbook : La mijoteuse. I tried it and after 2 hours of cooking, it was still not firm enough. Since it was already late in the evening, I added 1 hour at high.
Provided by Boomette
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 421.6, Fat 37.1, SaturatedFat 22, Cholesterol 288.3, Sodium 41.4, Carbohydrate 19.7, Sugar 16.8, Protein 4.3
SLOW COOKER CREME BRULEE
No bain marie or torches here... just a slow cooker and your broiler. Adapted from "Make It Fast, Cook It Slow" by Stephanie O'Dea, as published by Caroline Russock at Serious Eats http://bit.ly/9344mk
Provided by DrGaellon
Categories Dessert
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 5
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.
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- Pour the custard base into the ramekins about ¾ full. Carefully transfer the filled ramekins to the slow cooker. Drape two paper towels on the rim of the slow cooker to keep condensation from building.
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