Crock Pot Creme Brulee Receita

Indulge in the creamy, dreamy perfection of Crème Brûlée without the fuss! This slow-cooker recipe delivers classic French elegance with minimal effort. The gentle heat of your Crock-Pot creates a flawlessly smooth custard, leaving you with more time to relax and enjoy the process. Get ready for a decadent dessert that's surprisingly simple to make!

Preparo 20 min

Cozimento 135 min

Calorias 553.6 kcal

Proteína 11g

Avaliação Seja o primeiro

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Crock Pot Creme Brulee

6 large egg yolks
1-2 teaspoons granulated sugar (for caramelizing)
Heavy Cream
Real Vanilla

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Crock Pot Creme Brulee? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Crock Pot Creme Brulee

Preheat your oven to 300°F (150°C).
In a medium bowl, whisk together 6 large egg yolks and ½ cup (100g) granulated sugar until pale and thick ribbons form.
In a separate saucepan, heat 2 cups (475ml) heavy cream and 1 teaspoon vanilla extract over medium heat until just simmering. Do not boil.
Slowly whisk the hot cream mixture into the egg yolk mixture, whisking constantly to prevent scrambling.
Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
Divide the custard evenly among 4-6 (6-ounce) ramekins.
Place the ramekins in your slow cooker. Pour enough boiling water into the slow cooker to come halfway up the sides of the ramekins.
Cover the slow cooker and cook on low for 2-3 hours, or until the custards are just set but still slightly jiggly in the center. Check for doneness by gently shaking a ramekin; the center should only quiver slightly.
Carefully remove the ramekins from the slow cooker and let cool completely on a wire rack.
Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
Just before serving, sprinkle each crème brûlée with 1-2 teaspoons of granulated sugar, creating an even layer.
Caramelize the sugar using a kitchen torch until golden brown and slightly bubbly. Alternatively, broil in the oven for 1-2 minutes, watching carefully to prevent burning. Rotate the baking sheet halfway through for even caramelization.
Let the sugar cool and harden slightly before serving. Enjoy the satisfying crackle!