SLOW COOKER CRÈME BRÛLÉE from thechicsite.com
Slow Cooker Crème Brûlée, serves 4
Ingredients
1 1/2 cup heavy cream
1/2 cup whole milk (or 2% milk)
6 egg yolks
1/4 tsp fine sea salt
1/3 cup granulated sugar
1 1/2 tsp vanilla paste (or 1/2 vanilla bean, or 1 1/2 tsp pure vanilla extract)
4 tsp granulated sugar for torching
Instructions
1. In a large bowl, whisk together heavy cream, milk, yolks, salt, sugar, and vanilla. Whisk until combined and sugar has dissolved. Pour mixture into a large container with a spout.
2. Place four- 6 oz ramekins in the pot of a slow cooker. Add about 1 1/2-2 cups of water until the ramekins are about 3/4 submerged in water. Distribute mixture evenly among ramekins (fill almost to the top). Cover slow cooker with lid and cook on low heat for 2-3 hours until custard is set and registers 185 degrees F on a food safe thermometer.
3. Carefully remove ramekins from slow cooker water bath. Place in the fridge uncovered to cool, about 1-2 hours. Once custard is thoroughly chilled, cover with plastic wrap.
4. When ready to serve, remove chilled custard from fridge. Sprinkle about 1/2 tsp- 1 tsp of granulated sugar over each custard. Using a kitchen torch, melt and caramelize the sugar on top until a nice golden crust forms. Serve immediately.
*Note: Chilled custards can be kept in the fridge for up to 4 days.
Kitchen torch recommendations: mini chef’s kitchen torch. I personally use a more industrial Bernzomatic trigger start torch attached to a propane fuel cylinder.
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