Creme Brulee

A dessert favorite cooked in a whole new way!

By Stephanie O'Dea

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Ingredients

2 cups heavy cream

5 egg yolks

½ cup granulated sugar (baker’s or fine sugar is best)

1 tablespoon vanilla extract

¼ cup raw sugar

Preparation1. Use a 6-quart slow cooker and a heat-resistant dish that fits all the way inside your stoneware. I use a 1 1/2-quart casserole dish. Add water around the dish, until halfway up the side of the dish. (You are using the slow cooker as a brain-marie, or water bath.)

2. In a mixing bowl, whip together the eggs, cream, sugar and vanilla. Pour the mixture into the dish, cover, and cook on high for 2 to 4 hours. The custard should be set with the center still a bit jiggly. Touch the surface lightly with your finger to check. Unlike an oven, it will be difficult to over-cook this. Try not to worry.

3. Very carefully (use oven mitts!) remove the dish and let cool completely on the countertop, then chill in the refrigerator for 2 to 3 hours.

4. Before serving, sprinkle raw sugar over the top and brown with a kitchen torch, or place under the broiler for 3 to 5 minutes, or until sugar has browned. Chill again before serving.

Serves 4

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Learn more about Stephanie O'Dea and her adventures in crockpotting in our latest episode of The Cookbook Chronicles.