Creme Brulee In The Slow Cooker Recipe

Indulge in the creamy, dreamy perfection of Crème Brûlée, made effortlessly in your slow cooker! This adapted recipe from Ricardo's "La Mijoteuse" cookbook delivers flawlessly set custard with a crackly caramelized sugar topping. We've tweaked the cooking time for guaranteed success, ensuring a rich and decadent dessert every time. Prepare to impress your guests with this elegant yet surprisingly simple recipe!

Prep Time 20 mins

Cook Time 130 mins

Calories 421.6 kcal

Protein 8g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Creme Brulee In The Slow Cooker

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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Creme Brulee In The Slow Cooker? 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.

How to Make Creme Brulee In The Slow Cooker

Place a clean kitchen towel in the bottom of your slow cooker to prevent the ramekins from shifting or cracking.
In a medium bowl, whisk together 6 large egg yolks, 1/2 cup granulated sugar, and 1 teaspoon vanilla bean paste (or 1 tablespoon vanilla extract) until pale and slightly thickened.
Gradually whisk in 2 cups heavy cream until fully incorporated. Strain the mixture through a fine-mesh sieve for extra smoothness (optional).
Pour the custard mixture evenly into four (4) 1/2-cup ramekins.
Carefully place the ramekins in the slow cooker.
Pour hot water into the slow cooker until it reaches halfway up the sides of the ramekins. This creates a water bath for even cooking.
Cover the slow cooker and cook on low for 2 1/2 - 3 hours, or until the custard is just set but the center still has a slight wobble. Avoid overcooking.
Remove the ramekins from the slow cooker and let them cool completely at room temperature.
Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully set.
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. Alternatively, broil for 1-2 minutes under a very hot broiler, watching closely to prevent burning.
Serve immediately and enjoy the delightful contrast of creamy custard and crisp caramelized sugar!