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- Dish type
- Creme brulee
Turn your slow cooker into a water bath to make individual decadent desserts like this creme brulee.
20 people made this
- 4 large egg yolks
- 50g caster sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 400ml double cream
- 4 teaspoons caster sugar for topping, or as needed
MethodPrep:10min ›Cook:2hr5min ›Extra time:3hr45min chilling › Ready in:6hr
- Whisk together yolks, 50g sugar, salt and vanilla in a bowl, then gently whisk in cream. Pour mixture through a sieve into a measuring jug.
- Line the bottom of an oval slow cooker with a folded piece of kitchen roll to create a level surface so ramekins won't slide around. Set 4 ramekins on top of the kitchen roll. Fill slow cooker with enough water to come halfway up the sides of the ramekins.
- Pour custard evenly into ramekins. Drape pieces of kitchen roll over the top of slow cooker (to absorb any condensation during cooking), then cover with lid. Cook on Low until custard is set but jiggles slightly, about 2 hours.
- Transfer ramekins to a rack to cool completely, about 45 minutes. Chill custards, uncovered, until cold, at least 3 hours.
- Sprinkle 1 teaspoon of sugar evenly over each ramekin. Brown the sugar with a culinary blowtorch (or place under a hot grill under sugar has caramelised); serve immediately.
Reviews & ratingsAverage global rating:(2)
Reviews in English (1)
Made per recipe, did not line slow cooker with towel, they sat even, put a kitchen towel in between cover and cooker. Came out perfect. Would highly recommend this method.-23 Aug 2018
Slow Cooker Creme Brulee
Only a handful of ingredients are needed to make this elegant classic French dessert. Crème brûlée is a timeless dessert that everyone should learn how to make!
Custards Cooked in Water Bath
For the longest time, I hated making crème brûlée–simply because I did not like removing the crème brûlée ramekins and water bath out of the oven.
Custards and other egg based desserts need to be cooked “low and slow” to prevent that unwanted eggy-taste. Don’t try to cook crème brûlée without a water bath.
The custard needs to be gently heated so it doesn’t turn into a rubbery, jello mess, which is the case when it is overcooked. Well, I’m happy to share with you my water bath alternative- the slow cooker!
YES, a slow cooker set on low heat turns into the ideal water bath for crème brûlée.
Crème Brûlée Ingredients:
- Heavy cream and whole milk
- Egg yolks
- Flavoring: vanilla, spices, herbs, or tea
Traditionally, crème brûlée consists of heavy cream, egg yolks, sugar and vanilla. I lightened this version a tad with the use of whole milk.
Feel free to use all cream. You will end up with a creamier and silkier treat.
Instead of vanilla, I’ve infused my crème brûlée with tea!
Slow Cooker Oatmeal Creme Brulee
Coat slow cooker with nonstick cooking spray. Cover and set on HIGH to heat.
Meanwhile, bring water to a boil. Immediately pour into preheated slow cooker. Stir in oatmeal and salt. Cover.
Combine egg yolks and granulated sugar in small bowl. Mix well set aside.
Heat cream and vanilla in medium saucepan over medium heat until mixture begins to simmer (small bubbles begin to form at edge of pan). Do not boil.
Remove from heat. Whisk 1/2 cup hot cream into yolks, stirring rapidly so yolks don't cook. Whisk warmed egg mixture into cream, stirring rapidly to blend well. Spoon mixture over oatmeal. Do not stir.
Turn slow cooker to LOW. Line lid with 2 paper towels. Cover tightly cook on LOW 3 to 3 1/2 hours or until custard has set.
Uncover sprinkle brown sugar over surface of custard. Line lid with 2 dry paper towels. Cover tightly continue cooking on LOW 10 to 15 minutes or until brown sugar has melted.
Serve with fresh berries, if desired. Place bowl on damp towel to prevent slipping.
- Start by heating together cream and sugar (photo 1)stirring until the sugar dissolves.
- Add some instant coffee granules (photo 2) and stir until they’ve dissolved.
- Whisk some egg yolks until they’re lightened and thickened a little (photo 3).
- Slowly drizzle the hot coffee cream into the yolks, while stirring (photo 4).
- Pour the mixture through a strainer (photo 5).
- Pour into small ramekins or glass jars (photo 6) and bake until set.
While these coffee crème brûlée are very simple to make, there’s a few points to be aware of.
- Tempering eggs: Tempering eggs means add hot liquid to egg yolks slowly whilst constantly stirring so they don’t scramble. So, super important – drizzle slowly, stir constantly. Do this and you’ll have no problems.
- Straining: Even if you’re confident there are no bits of scrambled egg in your custard, it’s a good idea to strain it. This just saves anyone from eating a whole coffee granule that may not have dissolved.
- Chill the crème brûlées: It’s important to chill them for at least 4 hours to get them to completely set.
- What ramekins to use: Any small oven-safe ramekin, bowl or jar will work however these are only a small serves so make sure the vessel you choose is suitable. Each one will only need around 2/3 cup volume. Keep in mind that the more shallow the vessel, the shorter baking time will be required. The ones shown in these pictures took around 45-50 minutes to be set due to the height.
- Water bath: You must use a water bath to get that perfect silky texture and no cracks on top. If you don’t, your coffee crème brûlée might turn out a little gelatinous as opposed to set but silky.
- How to know when they’re ready: As different ramekins / jars will take different amounts of time for the perfectly baked custard, check for the jiggle. You’re looking for a jiggle that looks a bit like jelly (jello) and not a wobble that looks like there is still liquid below the surface. These eggnog crème brûlée take 30 minutes in their shallow dishes whilst these salted caramel pots de crème take 45 minutes in their taller jars.
- Adding the sugar topping: Make sure to cover the entire top of the custard with sugar before you start to caramelise it. I find a kitchen blowtorch the best method for caramelising the sugar. Using a broiler will heat the custard below it too much.
So, crunchy caramelised sugar on top of set, silky smooth, melt-in-the-mouth custard, this coffee crème brûlée is one decadent but extremely simple dessert. If you’re a coffee lover, it’s the best latte you’ll ever try.
If you try this coffee crème brûlée recipe, make sure to come back and leave a rating and comment below. I love hearing from you.
More gorgeous custard puddings
- Salted Caramel Pots De Crème
- Chocolate CrèmeBrûlée
- Eggnog CrèmeBrûlée
- Mango Tart
- No Bake Chocolate Meringue Pie
Crème brûlée recipes
Make a classic crème brûlée with creamy filling and crunchy caramel topping. You can flavour this French dessert with vanilla, chocolate, fruit and more.
Ultimate crème brûlée
With a rich, creamy vanilla custard and crunchy, caramelised topping, our crème brûlée makes the ultimate indulgent dessert. Follow our professional tips for mastering this classic French sweet
White chocolate crème brûlée
Serve this super-creamy chocolate dessert on its own, or as part of an 'assiete' of mini chocolate puddings
Put the heavy cream in the large pot. Split the vanilla bean lengthwise with the paring knife and scrape the insides into the cream. Put the empty pod in as well. Add half the granulated sugar to the cream, stir well, and bring the mixture to a boil.
Place the egg yolks in the large mixing bowl and whisk in the remaining granulated sugar, continuing to whisk until the mixture is pale yellow and slightly foamy. Remove the cream mixture from the heat and slowly, gradually whisk it into the yolk mixture. Make sure to whisk constantly to prevent the hot liquid from curdling the yolks. Remove the vanilla bean pod and discard.
Preheat the oven to 300°F (150°C). Place the ramekins in the baking pan and fill the pan with water so that it comes halfway up the sides of the ramekins. Divide the custard evenly among the ramekins and cook them in the oven for about 45 minutes, or until the top is set but still jiggly. Remove the ramekins from the oven and let cool to room temperature. The custards can be held overnight, covered with plastic in the refrigerator.
Sprinkle 1 tablespoon (14 g) brown sugar over the top of each custard. Carefully run the propane torch’s flame over each custard to caramelize the sugar. Wait a minute, then serve the custards with spoons.
13 Gourmet Slow Cooker Recipes You Won’t Believe Came Out of a Crock Pot
I’m not gonna lie. I’m kind of a snob about slow cookers. For me, cooking is a meditative, therapeutic process that involves a lot of chopping and stirring, and ransacking the kitchen. There’s no Zen in the slow cooker’s set-it-and-forget-it style of cooking. Worst of all, most of the recipes geared for slow cookers seem like adult baby food: mushy, homogenous stews or tough hunks of meat “braised” in cloying, bottled sauce and billed as “barbecue.” Blech.
My challenge: to find a handful of slow cooker recipes that defy the stereotype. Dishes you’d serve to the snobbiest of food snobs and smile when they say, incredulously, “This came out of a Crock Pot?“
1. Slow Cooker Duck Confit
A classic French dish meets the classic ‘Murican kitchen appliance, with delicious results. Get our Slow Cooker Duck Confit recipe.
2. Slow Cooker Chicken Adobo
This version of the Filipino national dish might upset the beloved lolas who spend hours toiling on their special adobo. The signature vinegar twang is here, although you might miss the heat (add a bird’s eye chili to spice it up). Take the advice of commenters: top the final dish with cracklins made from the “discarded” chicken skin. Get our Slow Cooker Chicken Adobo recipe.
3. Slow Cooker Pork Ramen
No doubt, the ramen police would flag this recipe as a phony, but the proof is in the broth. Despite the note saying otherwise, don’t think of the browning process as optional–it’s an essential step and one that benefits most meaty slow-cooker recipes. Get our Slow Cooker Pork Ramen recipe.
4. Slow Cooker Mango Tapioca Pudding
This one might fall into the “adult baby food” category, if not for the decidedly exotic flavors and the extra step of adding an egg to make a rich, creamy custard. Get our Slow Cooker Mango Tapioca Pudding recipe.
5. Pork Rillettes
Crock Pot charcuterie has a certain ring to it, right? This rich, rustic pate is swanky enough to serve at a fancy dinner party, but it’s also a chic picnic bring-along because the meat is preserved in its own fat and served at room temperature. Get the recipe here.
6. Slow Cooker Lamb Shanks with Lemon, Dill, and Feta
Go ahead and enjoy that Dr Pepper–drowned pulled pork slider. I’ll be tucking into this sophisticated, melt-in-your-mouth lamb (probably with my sleeves rolled up and juice dribbling down the front of my shirt). Get the recipe here.
7. Slow Cooker Cassoulet
Comfort food doesn’t get any more comforting than this classic French dish, and if there’s one home cook who can transform the recipe into a slow cooker winner, it’s the New York Times and How to Cook Everything food author man Mark Bittman. Get the recipe here.
8. Slow Cooker Lamb, Apricot and Olive Tagine
This recipe delivers all of the exotic mileage of the North African dish, without requiring the special clay cooking pot it’s named for. The lamb is fall-apart tender and the sweet apricot meets briny olive contrast is a stunner. Get the recipe here.
9. Slow Cooker Bacon Compote
There’s almost nothing you won’t want to put this sweet and savory compote on. Schmear it on hamburgers and topped with blue cheese. Spread it on the toasted bread or biscuit of a fried egg sandwich. Serve it with your next cheese tray. Scoop it into your piehole with a spoon when no one’s looking. We won’t judge. Get our Slow Cooker Bacon Compote recipe.
10. Slow Cooker Pork Enchiladas
Far from the typical one-pot dish, the slow cooker in this recipe is “merely a crucial stop in a longer journey.” That’s a poetic cooking philosophy I can get behind. Get our Slow Cooker Pork Enchiladas recipe.
11. Salmon Slow Cooked with Herbs
Disregard 99 percent of the slow cooker poached fish recipes you’ll find on the World Wide Webs unless you’re angling for disintegrated, overcooked fish filets. This one gets it right by fashioning a foil “hammock” for the fish, which poaches in a pan sauce without overcooking. Get the recipe here.
12. Slow Cooker Spaghetti Bolognese
This is the kind of slow cooker recipe I can get behind: dirty up a skillet to get the critical browning/seasoning step right, then throw it all in your Crock Pot for the boring, hands-off simmering step. Get our Slow Cooker Spaghetti Bolognese recipe.
13. Crème Brûlée
A pastry instructor at the International Culinary Center in NYC once told me that crème brûlée is the gold standard dessert she uses to judge a student’s ability. This recipe would pass her rigorous standards, no doubt, and is an ingenious way to multi-task a slow cooker into service as a bain-marie. Keep the technique in mind any time you’re making a dish that requires a water bath (think: cheesecake, terrines, mousses). Get the recipe here.
Colleen Rush is a food and travel writer who eats, drinks, cooks, and writes mostly in New Orleans, but also … everywhere else. She is the author of “The Mere Mortal’s Guide to Fine Dining” (Broadway Books, 2006), and coauthor of “Low & Slow: Master the Art of Barbecue in 5 Easy Lessons” (Running Press, 2009) and the upcoming “Low & Slow 2: The Art of Barbecue, Smoke Roasting, and Basic Curing” (Running Press, 2015). Follow her on Twitter or Instagram.
Troubleshooting Sous Vide Crème Brûlée
- Why is my crème brûlée runny? If your crème brûlée comes out runny, it’s most likely that you’ve added too much heavy cream. Otherwise, it could happen when it’s undercooked.
- How can I prevent mason jars from cracking? When the jar is closed tightly, the excess air cannot escape from the glass, causing too much pressure to build up inside of the jar, and making it crack. To prevent this from happening, you’ll need to close the lid just barely, so that 2 fingertips can open it. In addition, adding the mason jars to the water bath when the water is not completely heated will also help to avoid the “Thermal Shock”.
- Why does my crème brûlée have a bumpy texture with bubbles? When you whisk cream and eggs together, the mixture will have foam on top. If you don’t strain the mixture, you’ll see some bubbles on the surface once the custard is cooked. I also recommend letting your custard rest in the mason jars for 20 minutes before cooking in sous vide.
Frequently Asked Questions
Slow cooker creme brulee recipe - Recipes
The ingredients for this recipe are as follows:
4 cups of water 3 cups quick-cooking oatmeal
/> ½ teaspoon of salt 6 egg yolks ½ cup granulated sugar 2 cups whipping cream 1 teaspoon vanilla ¼ cup packed light brown sugar Fresh berries (optional)
If you are using a crock pot for this recipe, then you need to first spray (or use butter) to coat the inside of the crockpot and set the dial on high. If you are using a regular pot, then coat the pot as you would the crock pot and turn the dial on the stove to high, placing a lid on top of the pot (crock pot also) to keep the heat in.
In a separate bowl, combine the egg yolks and the sugar, mix it well and set it aside. Heat the cream and the vanilla in a saucepan until the mixture begins to simmer, but make sure that you do not boil the mixture. Add only half a cup of the cream mixture to the egg yolks and whisk it quickly so the yolks don’t cook, then add the rest of the cream mixture to the eggs and mix well.
Spoon the cream and egg mixture over the oatmeal, but do not stir it together. Let this sit for three to three and a half hours. When the cream has set, sprinkle the brown sugar over the oatmeal and let it sit for another fifteen minutes or until the sugar liquefies. Add your berries when the oatmeal is cooked and you are ready to enjoy a delicious meal for breakfast, lunch or even dinner.
I am already a firm lover of oatmeal not just for it’s nutritional value, but because it offers a variety of ways that it can be eaten. This is a perfect oatmeal recipe for others who also enjoy the delicious meal.