CRÈME BRÛLÉE

SLOW COOKER CRÈME BRÛLÉE from thechicsite.com

Slow Cooker Crème Brûlée, serves 4

Ingredients

1 1/2 cup heavy cream

1/2 cup whole milk (or 2% milk)

6 egg yolks

1/4 tsp fine sea salt

1/3 cup granulated sugar

1 1/2 tsp vanilla paste (or 1/2 vanilla bean, or 1 1/2 tsp pure vanilla extract)

4 tsp granulated sugar for torching

Instructions

1. In a large bowl, whisk together heavy cream, milk, yolks, salt, sugar, and vanilla.  Whisk until combined and sugar has dissolved. Pour mixture into a large container with a spout.

2. Place four- 6 oz ramekins in the pot of a slow cooker.  Add about 1 1/2-2 cups of water until the ramekins are about 3/4 submerged in water.  Distribute mixture evenly among ramekins (fill almost to the top).  Cover slow cooker with lid and cook on low heat for 2-3 hours until custard is set and registers 185 degrees F on a food safe thermometer.

3.  Carefully remove ramekins from slow cooker water bath.  Place in the fridge uncovered to cool, about 1-2 hours.  Once custard is thoroughly chilled, cover with plastic wrap.

4. When ready to serve, remove chilled custard from fridge.  Sprinkle about 1/2 tsp- 1 tsp of granulated sugar over each custard.  Using a kitchen torch, melt  and caramelize the sugar on top until a nice golden crust forms.  Serve immediately.

*Note: Chilled custards can be kept in the fridge for up to 4 days.

Kitchen torch recommendations: mini chef’s kitchen torch. I personally use a more industrial Bernzomatic trigger start torch attached to a propane fuel cylinder.

ENGOY