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 hidangan 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.
Crème Brulee is my absolute most favorite dessert ever. I scour the dessert hidangan 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:
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.
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.
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 panggangan 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 panggangan 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!
:-)
PS: This is the recipe I made the first time I went on the Rachael Ray show!
:-)
