Submitted by Emilia Perito ( fb account under Milz Perri)
- 600mls of thickened cream
- 6 egg yolks
- 1-2 tablespoons of castor sugar
- 1-2 tablespoons of vanilla bean paste or 1-2 vanilla bean pods
- Extra castor sugar to add ontop once cooked.
- Put kettle on and boil water. Once boiled add enough water in the slow cooker about an inch to cover the ramekins.
- Turns on slow cooker to low while preparing the Brulee.
- In a saucepan add the cream and vanilla bean paste ( if using pods then scrape out the vanilla and add to pot and also add the beans) . Cook on medium heat and bring to a boil. ( make sure not to over boil, just until u start to see it bubble)
- In a bowl add the yolks and sugar and whisk together with a balloon whisk until sugar dissolves and nice and creamy.
- Slowly and gradually add cream mixture to the yolks and continue to whisk while slowly adding ( make sure it's done a bit at a time and whisking while adding to stop the eggs from scrambling)
- Grab a sieve and add cream mixture through the sieve into the ramekins.
- Then place the ramekins into the water bath of the slow cooker.
- Cook for 2 hours on low.
- Once done check that the sides are set but still wobbly in the centre
- Take out of slow cooker an allow to cool for 5 minutes then place into fridge to set for minimum 2-4 hours.
- Once ready to serve add extra castor sugar ontop and using a blow torch use to caramelise the sugar.
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1 thought on “Creme Brulee”
This is absolutely beautiful and very easy to make. I wouldn’t change anything. Use a kitchen torch to do the top. I don’t have one so use hubbys blow torch .