Slow Cooker Creme Brûlée

This Slow Cooker Creme Brûlée is everyone’s favorite rich and creamy dessert, but made as a small batch in the crock pot instead of the oven!

📝 Ingredients

• 4 large egg yolks
• 1/4 cup plus 4 teaspoons (or more) granulated sugar (, divided)
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• 1 & 2/3 cups heavy cream

👨‍🍳 Instructions

1. 1In a medium bowl, whisk together the egg yolks, 1/4 cup of the sugar, salt, and vanilla. While continuing to whisk, slowly pour in the cream. Transfer liquid to a 3-cup (or larger) measuring cup.
2. 2Place ramekins in the bottom of the slow cooker.
3. 3Fill a large measuring cup or pitcher with water; carefully pour water in the slow cooker so that it comes halfway up the sides of the ramekins, being very careful not to get water inside the actual ramekins.
4. 4Pour custard evenly into the ramekins.
5. 5Drape paper towels over the top of the slow cooker, then cover with the lid (this will help absorb any condensation during cooking.)
6. 6Cook on low for 2 hours until custard is set, but still slightly jiggly.
7. 7Using long tongs, carefully transfer the ramekins to a rack to cool completely; about 1 hour.
8. 8Place ramekins on a baking sheet and chill in the refrigerator for at least 4 hours.
9. 9Sprinkle 1 teaspoon of the sugar over each ramekin. Using a kitchen torch, brûlée sugar until desired topping is achieved. (NOTE: Cover the entire surface of custard with a thin layer of granulated sugar so that no custard is left exposed, otherwise the custard could curdle when heated.)
10. 10Serve and enjoy!