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    You are in: Home / Recipes / Slow Cooker Creme Brulee Recipe
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    Slow Cooker Creme Brulee

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    DrGaellon's Note:

    No bain marie or torches here... just a slow cooker and your broiler. Adapted from "Make It Fast, Cook It Slow" by Stephanie O'Dea, as published by Caroline Russock at Serious Eats http://bit.ly/9344mk

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place a 1 1/2 qt heat-proof dish (or 4 6-ounce ramekins) in a 6 qt slow cooker. Add hot water to come 3/4 of the way up the sides.
    2. 2
      Whip together cream, egg yolk, sugar and vanilla. Pour into dish (or divide equally into ramekins). Cover the slow cooker and cook on high 2-4 hours. The edges should be set, but the center of the custards should still be jiggly. It is much harder to overcook these in the slow cooker than the oven, so don't worry.
    3. 3
      VERY CAREFULLY remove the baking dish/ramekins (use oven mitts! ramekins can be removed with tongs; wrap rubberbands around the tips to provide friction and prevent slips). Allow to cool completely on the countertop, then refrigerate 3-4 hours until very cold.
    4. 4
      Spread sugar evenly over the top(s) and brown with a hand torch, or place as close as possible to the broiler element of your oven for 3-5 minutes. Cool briefly and refrigerate until ready to serve.

    Ratings & Reviews:

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    Nutritional Facts for Slow Cooker Creme Brulee

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 626.6
     
    Calories from Fat 441
    70%
    Total Fat 49.1 g
    75%
    Saturated Fat 29.2 g
    146%
    Cholesterol 399.0 mg
    133%
    Sodium 54.6 mg
    2%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 0.0 g
    0%
    Sugars 38.1 g
    152%
    Protein 5.4 g
    10%

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