CrockPot Crème Brulee Recipe
Use your crockpot slow cooker as a bain marie to make PERFECT creme brulee. This is the recipe that Stephanie O'Dea made on the Rachael Ray Show -- an easy and fool-proof fancy dessert!
photo updated 2015 via deposit photos @HHLtDave5
Day 43.
Oh yes I did! And I'm so excited!
Crème Brulee is my absolute most favorite dessert ever. I scour the dessert menu at every restaurant hoping that it will be there. But now I can make it at home---in my most favorite kitchen appliance----without spending $40 on dinner first.
Valentine's Day is around the corner; surprise your loved one with a gourmet dessert that tastes like a million bucks.
Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish.
Push it down with your hand if it starts to float up.
Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.
--whip the 5 egg yolks in a medium-sized bowl
--slowly add the cream and baking sugar while mixing
--add the vanilla
pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.
Cover and cook on high for 2-4 hours. If you are using little ramekins, check after an hour; I'm not sure how long they will take.
Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. Unlike an oven, it will be difficult to overcook this. Try not to worry.
I cooked the one above for 4.25 hours on high.
VERY carefully (use oven gloves!) remove dish and let cool completely on counter, then chill in the refrigerator for 2-3 hours.
Sprinkle the 1/4 cup of raw sugar evenly over the top of the custard. Move your oven rack to the top rung and broil for 3-10 minutes, checking often. The sugar will boil and brown.
Cool again in the fridge for a few hours.
Amazing.
Utterly amazing.
PS: This is the recipe I made the first time I went on the Rachael Ray show!
:-)
photo updated 2015 via deposit photos @HHLtDave5
Day 43.
Oh yes I did! And I'm so excited!
Crème Brulee is my absolute most favorite dessert ever. I scour the dessert menu at every restaurant hoping that it will be there. But now I can make it at home---in my most favorite kitchen appliance----without spending $40 on dinner first.
Valentine's Day is around the corner; surprise your loved one with a gourmet dessert that tastes like a million bucks.
The Ingredients:
serves 8 to 10 - 2 cups heavy cream
- 5 egg yolks
- 1/2 cup sugar (baker's or fine sugar is better so the granules disappear)
- 1 tablespoon good vanilla
- 1/4 cup raw sugar (for topping, add later)
The Directions:
Find a heat-resistant dish that fits inside of your stoneware insert.Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish.
Push it down with your hand if it starts to float up.
Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.
--whip the 5 egg yolks in a medium-sized bowl
--slowly add the cream and baking sugar while mixing
--add the vanilla
pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.
Cover and cook on high for 2-4 hours. If you are using little ramekins, check after an hour; I'm not sure how long they will take.
Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. Unlike an oven, it will be difficult to overcook this. Try not to worry.
I cooked the one above for 4.25 hours on high.
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VERY carefully (use oven gloves!) remove dish and let cool completely on counter, then chill in the refrigerator for 2-3 hours.
Sprinkle the 1/4 cup of raw sugar evenly over the top of the custard. Move your oven rack to the top rung and broil for 3-10 minutes, checking often. The sugar will boil and brown.
Cool again in the fridge for a few hours.
Amazing.
Utterly amazing.
PS: This is the recipe I made the first time I went on the Rachael Ray show!
:-)
Crème Brûlée
Yield: 8-10
Prep time: 45 MinCook time: 4.25 HourTotal time: 4.25 H & 45 M
how to make creme brulee in the crockpot slow cooker
Ingredients
- 2 cups heavy cream
- 5 egg yolks
- 1/2 cup sugar (baker's or fine sugar is better so the granules disappear)
- 1 tablespoon good vanilla
- 1/4 cup raw sugar (for topping, add later)
Instructions
- Find a heat-resistant dish that fits inside of your stoneware insert.
- Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish.
- Push it down with your hand if it starts to float up.
- Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.
- --whip the 5 egg yolks in a medium-sized bowl
- --slowly add the cream and baking sugar while mixing
- --add the vanilla
- pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.
- Cover and cook on high for 2-4 hours. If you are using little ramekins, check after an hour; I'm not sure how long they will take.
- Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. Unlike an oven, it will be difficult to overcook this. Try not to worry.
- I cooked the one above for 4.25 hours on high.
Oooooooooooohhhhhhhhhh man... *drools* I LOVE crème brûlée too :-) I'm definitely going to try this!!!
ReplyDeleteThat's my favorite dessert too and I can't believe you made it in the crockpot!! I'll definitely be trying that one.
ReplyDeleteI will HAVE to try this one. Except no way am I going to put it under the broiler to melt the sugar--I live for any excuse to pull out my little hand flame and torch away :)! Guess that's the pyro in me!
ReplyDeleteah, Jennifer, if I had one of those cute little torches, I totally would have used it. I always wanted one!
ReplyDelete-steph
Wow, cool blog! Thanks for all the great recipes. I found you through my friend Jerrie at "A Little Bit of This and That". I'm adding you to my fave foodie blogs. Wahooo.
ReplyDeleteI can't believe you made creme brulee in the crockpot!
ReplyDeleteOh what a find and what a treat, this is my favorite treats as well!
ReplyDeleteJust the title and the picture made my day! And to think I had plans for a light lunch today..
ReplyDeleteLove your recipes! I'm definitely going to try this one.
creme brulee is my favorite dessert also...and really you have got to stop...oh this looks so good!
ReplyDeleteWOW. I am drooling over this one.
ReplyDeleteHahaha! I can't believe you made a whole crock pot of creme brulee. I've never seen anything like it! That's awesome!
ReplyDeleteCrème Brûlée is my favorite dessert! I have never thought it could made in the crockpot - I cannot wait to try this.
ReplyDeleteI made this yesterday - you can see my post about it here: http://frenchyfinds.blogspot.com/2008/02/crme-brule.html
ReplyDeleteHeavenly! Thanks for the recipe!
I, like you, am a creme brulee fiend that scours menus for it's existence. I could eat all of this myself, and just not tell my family it was ever at our home *weg*
ReplyDeleteOh that sounds amazing! Mine was busy all day today with a roast of beef and is doing duty all day again tomorrow with beef barley soup. I can't wait! I've got the 12 grain sourdough loaf at the ready.
ReplyDeleteWhat size is the container you used inside the crockpot?
ReplyDeleteI just want to thank you for this. I"m basically speechless. And, drooling.
ReplyDeleteWhere do I even begin... I am so in love with this! It was so easy to make, and it is to DIE FOR. Don't slip broiling the sugar (and raw sugar makes a difference) because it really makes it. Thank you for another great recipe!
ReplyDeleteL-O-V-E Creme Brulee! Must. Try. This. Soon.
ReplyDeleteI made this last night. OMG. Sooooo good! I am thinking of making this as a second dessert for my MIL's b-day (she requested coconut cake, which many of us don't really like.)
ReplyDeleteSteph, I am pretty sure that once you have made creme brulee in the crock pot, the only thing left is taking over the world. Which you should totally do.
Absolutely amazing taste and so easy to whip up. Made it for my in-laws tonight and they couldn't stop saying how good it was. Thanks for the recipe!
ReplyDeleteMade it in 4 ramekins and it took about 1hr 45min on high for them to set but still be jiggly.
I made this today and it was unbelievably good. Many thanks for the recipe. It's a winner.
ReplyDeleteI have done this with regular custard for a long time. 2 cups skim milk, 3 eggs, 1 tsp. vanilla, and 1/3 cup of sugar. I sprinkle nutmeg on top before baking. I put it in a quart bowl, with water in the crock, and cover it with foil. I use canning jar rings to keep it up off the bottom. It takes about 2 hours on high. More recently, I've had a nonstick double boiler thing that I put on top with the custard in, and put the crockpot lid on the double boiler. It is nordic ware, and it works great. Wouldn't be good with little kids in the house, though for this, it gets hot.
ReplyDeleteHi! I made this for my parents' anniversary a little while ago. Well, I couldn't find a baking dish to fit my 4-qt oval crock, so I baked it in the oven (I know, shame!). But! I used your recipe - halving vanilla because mine is from Madagascar and apparently very strong - and it turned out AMAZING. I had much better luck with a hand-held torch than my broiler (I think because my apartment broiler doesn't actually broil, but bake....).
ReplyDeleteAlso, I talked about it so much to my coworkers, my course coordinator/boss asked me for the recipe to make for her family!
Best to you,
Olga
My husband has a similar love for creme brulee, and yesterday was my first time attempting to make it, using THIS recipe. He LOVED it! I can't believe how easy and tasty this was! Thank you SOOOO much!
ReplyDeleteI got your book as a gift, and I immediately sat down and marked all the recipes I HAD to make right away. There were a LOT. :)
http://i1184.photobucket.com/albums/z324/SamMockford/IMG_3904.jpg
This worked perfectly! I used little ramekins, and it took an hour and 45 minutes, just as a previous poster said. Thanks so much for sharing! I've loved all of your recipes so far...and I've tried a few! Ha, ha.
ReplyDeletehttp://myjourneyasablog.blogspot.com/2010/09/crock-pot-crazy.html
you are my new best friend on the internet. First I find your blog (2 years after you started-grad school had me searching for academic articles for way to long!) looking for a 20 garlic chicken recipe, and now I find creme brulee! I am loving the site and plan on checking in daily from now on! Thank you!
ReplyDeleteI think I will have to buy a dish to place into my crock just to make this delectable delight!
ReplyDeleteHi Steph!
ReplyDeleteI just made little minis...and they took just as long :) Thanks for the idea!
Jessica
This stuff is ADDICTING! Oh, man...I never should have tried it. I think I may like it even better than chocolate, and that is saying something.
ReplyDeleteOh, and I didn't try it, but it occurs to me that my little heat tool for melting embossing powder might be a tad easier to use than the propane torch my brother-in-law pulled out to melt the sugar on top, lol.
Has anyone tried substituting a lower fat milk for the heavy cream? I know it won't be as rich and creamy, but would it cook the same way?
ReplyDeleteGreat recipe and so easy. Here's a tip that might help somebody. Use a turkey baster to fill and remove water from the crockpot.
ReplyDeleteSHUT. UP. !!!!!!!!!!!!!! I LOVE YOU!!!!!!! I'm going to gain a billion pounds and love every second of it!!! :o)
ReplyDeleteOMG! I love Creme Brulee. My absolute favourte dessert. I always seems so complicated but your recipe look amazingly easy. Guess what I'm making tonight!! :) Thanks for the recipe.
ReplyDeleteIt was so yummy thanks for the recipe. I had a little problem though. The condensation dripped into my brule and made it a little "juicy" around the edges. I just wicked it away with a paper towel. Still delicious, just wondering if you or any of the readers have a solution or have run into this problem. More of a cosmetic detail vs. a taste thing. Thanks for the recipe. Your book is seriously rocking my world! THANK YOU!
ReplyDeleteI just tried this... people are taking third helpings! Mmmmmm, thanks!!!
ReplyDeleteOh my gooooodness! I realize you posted this MIRACLE of a recipe 4 years ago!! BUT ... i am absolutely insanely excited to try this! I also frantically search for creme brulee at every restaurant i visit...and THIS, im sure will blow my mind-socks!! And the slow-cooker is my absolute favorite appliance!! I CANT WAIT
ReplyDeleteThat is too funny! I saw the picture for Creme Brulee and said out loud "Oh no you didn't!" (All my children looked at me funny because I was sitting in the middle of my kitchen talking to my computer.) Then scrolled down to read your first words. "Oh, yes I did" I cracked up! Great minds....I am trying this ASAP! THANKS a billion!
ReplyDeletePamela at www.HomeShalom.blogspot.com
p.s. I don't know if anyone mentioned this in your comments or not - but do you know how they get that crispy crust in resturants? They use a blow torch and just run it alone the top instead of putting it in the oven...at least they did in the resturant I worked in San Francisco. :-)
Add me to your list of estactic samplers! I made this in individual ramekins for my husband on Valentine's Day. I've made creme brulee before, but not like this (in his word)....perfection! The biggest problem I had with the brulees? Not large enough ramekins, and the ramekins were hard to put in and lift out. I'll add that the timing for the individual ramekins, is spot on at 1 hr. 45 min., because they thicken a bit in the refrigerator. I'm buying new ramekins for these worthy creme brulees. Merci beaucoup!!!
ReplyDeleteThis looks unbelievable…my mouth is watering
ReplyDeleteOh boy I just can't wait to try this.... it sounds amazing...
ReplyDeleteI noticed a few people here asking about using skim milk or low fat milk. WHY would anyone want to continue to buy into that low-fat, no-fat BS doled out to us? Besides how can creme brulee be creme brulee - without the creme?!! It's just nutz. Some day people will wake up and smell the - well, cream! Even cardiologists (some of them) are starting to fess up to the fact that all this low-fat, no-fat nonsense was really bad for people. No more eating a diet of cardboard foods - eat real fats (cream, butter, lard, bacon grease from pastured animals). Those are the real health foods.
ReplyDeleteHow Have I missed this recipe until now???? I adore creme brulee, and given the good fortune I've had with your other recipes (The Cheesecake!!!), I will give this a go as well.
ReplyDeleteI may regret it though....