Crème Brûlée

Serves 4

Cooking Time 2 to 3 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Making crème brûlée the traditional way requires a few steps and lots of attention to detail, from making a custard and tempering eggs to pouring boiling water into a roasting pan already filled with ramekins without splashing it into the custards. Enter our easy, foolproof slow-cooker version—we simply whisked a good amount of cream and egg yolks together with some sugar and vanilla extract. These custards cook to creamy perfection thanks to the gentle heat of the slow cooker. Cooking the custards on low until the centers are just barely set and then chilling them also ensures a smooth, rich texture. Turbinado sugar, sprinkled over the top and heated with a kitchen torch, gave our crème brûlée a picture-perfect crust. You will need an oval slow cooker and four 6-ounce round ramekins for this recipe. Turbinado sugar is commonly sold as Sugar in the Raw. Be sure to caramelize the sugar topping on the custards just before serving. Check the temperature of the custards after 2 hours of cooking and continue to monitor until they register 185 degrees. See the sidebar that follows the recipe.

2	cups heavy cream
5	large egg yolks, room temperature
⅓	cup (2⅓ ounces) granulated sugar
1	teaspoon vanilla extract
	Pinch salt
4	teaspoons turbinado sugar

1. Fill slow cooker with ½ inch water (about 2 cups water). Whisk cream, egg yolks, granulated sugar, vanilla, and salt together in bowl until sugar is dissolved. Strain custard through fine-mesh strainer into 4-cup liquid measuring cup and portion into four 6-ounce ramekins. Set ramekins in prepared slow cooker, cover, and cook until centers are just barely set and register 185 degrees, 2 to 3 hours on low.

2. Using tongs and sturdy spatula, transfer ramekins to wire rack; let cool to room temperature, about 2 hours. Cover with plastic wrap; refrigerate until well chilled, at least 4 hours or up to 2 days.

3. Just before serving, gently blot away condensation using paper towels. Sprinkle 1 teaspoon turbinado sugar evenly over each custard; caramelize sugar with torch until deep golden brown. Serve.