Turn your slow cooker into a water bath to make individual decadent desserts like this creme brulee.
4 large egg yolks
50g caster sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
400ml double cream
4 teaspoons caster sugar for topping, or as needed
Buy ingredients online
Add to trolley
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Directions Preparation:10min › Cook:2hours5min › Extra time:3hours45min › Ready in:6hours
Whisk together yolks, 50g sugar, salt and vanilla in a bowl, then gently whisk in cream. Pour mixture through a sieve into a measuring jug.
Line the bottom of an oval slow cooker with a folded piece of kitchen paper to create a level surface so ramekins won't slide around. Set 4 ramekins on top of the kitchen paper. Fill slow cooker with enough water to come halfway up the sides of the ramekins.
Pour custard evenly into ramekins. Drape pieces of kitchen paper over the top of slow cooker (to absorb any condensation during cooking), then cover with lid. Cook on Low until custard is set but jiggles slightly, about 2 hours.
Transfer ramekins to a rack to cool completely, about 45 minutes. Chill custards, uncovered, until cold, at least 3 hours.
Sprinkle 1 teaspoon of sugar evenly over each ramekin. Brown the sugar with a culinary blowtorch (or place under a hot grill under sugar has caramelised); serve immediately.