Crockpot Creme Brûlée
Serving Size / Yield
- 5 large egg yolks
- 6 tablespoons sugar
- 2 cups heavy cream (whipping)
- 1/2 teaspoon real vanilla, scrape seeds out
- sugar, for sprinkling on top
Begin by whisking together the egg yolks and the sugar. Then whisk in the cream and vanilla. Then divide mixture into 4-6 small ramekins and put into your crockpot. Pour hot water around the that it comes about halfway up the sides of the ramekins. Cover your crockpot and cook on high for 2 hours or until the brûlée is set. Take them out and let cool. Refrigerate the brûlée cups for a few hours until they are nice and cold. Next, sprinkle the sugar over each brûlée dish and caramelize. To caramelize place each brûlée dish onto a cookie sheet and place under a broiler in the oven for about 2 minutes. Refrigerate again and let then sit on the countertop. They will be ready for eating when the sugar has set and becomes crackly.