Monday, July 24, 2023

# creme brulee # crockpot

Crockpot Monday: Creme Brulee

Creme Brulee:


2 cups heavy cream

5 egg yolks

1/2 cup sugar

1 Tablespoon vanilla

1/4 cup raw sugar (for topping)



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. 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 splashing water into the dish.


Cover and cook on high for 2-4 hours. Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check.  Very carefully 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 level and broil for 3-10 minutes, checking often. The sugar will boil and brown.


Cool again in the fridge for a few hours.

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