the slow cooker
for desserts
When you’re entertaining guests and it’s time for dessert, sometimes there are just no topics of conversation left. Instead of having a lull at the table, imagine telling your guests that you have made cheesecake in the slow cooker! Either the conversation goes on for another twenty minutes or your guests leave rather quickly. Either way, you’re covered! You no longer need to worry about a temperamental oven or how high the rack should sit. You don’t have to watch over your pudding or the rising of your cheesecake. The slow cooker is your best bet for perfect results. Your dessert smells wonderful, nothing burns, and the oven is free to cook your main dish.
recipes for a sweet ending
BROWNIES
brownies
Preparation 15 MINUTES
Cook 2 H 15
Cool 1 HOUR
Serves 8
Freezes well
When preparing desserts in a slow cooker, you might need to make some adjustments the first time you try them. Depending on how powerful your appliance is, the outer edge of your brownies may be over- or underdone. The more you use your slow cooker, the better you will get to know it, and the better the results.
140 g (5 oz) dark chocolate, chopped
180 mL (3/4 cup) unsalted butter, cubed
250 mL (1 cup) sugar
2 eggs
5 mL (1 tsp) vanilla extract
1 mL (1/4 tsp) salt
125 mL (1/2 cup) all-purpose flour
180 mL (3/4 cup) walnuts or pecans, toasted and chopped (optional)
1 Butter the inside of the slow cooker. Place a large strip of parchment paper in the bottom, letting it extend up the sides.
2 In a bowl over a double boiler or in the microwave oven, melt the chocolate with the butter. Remove the bowl from the double boiler and let it cool. Whisk in the sugar. Whisk in the eggs, vanilla, and salt. Add the flour and stir for about 2 minutes. Stir in the nuts, if using. Transfer to the cooker.
3 Cover and cook on low for about 2 hours and 15 minutes. The cooking time may vary from one slow cooker to another. The edges of the brownies must be thoroughly cooked while the centre should be softer. Remove the inside container from the slow cooker. Let cool for 1 hour with the lid on. Remove the lid. Serve warm or let cool completely. Run a thin blade around the brownie and unmould.
RICE PUDDING
Preparation 10 MINUTES
Cook 3 HOURS
Refrigerate 4 HOURS
Serves 6
When I was a youngster, my mother made this recipe with milk, parboiled rice, and raisins. She stirred it a very long time. No more stirring with a slow cooker. We use short-grain rice and add cream for a more festive pudding. Beware, however, as evaporation and temperature may vary among models of slow cookers. If the cold pudding is too thick, just add some milk.
1/2 vanilla bean (or 5 mL/1 tsp vanilla extract)
930 mL (3-3/4 cups) milk
180 mL (3/4 cup) arborio rice
250 mL (1 cup) 35% cream
180 mL (3/4 cup) sugar
1 Split the vanilla bean in half lengthwise. With the tip of a sharp knife, scrape out the seeds and place them in the slow cooker along with the pod. If you are using vanilla extract, add it only at the very end.
2 Add the milk, rice, 125 mL (1/2 cup) of the cream, and the sugar.
3 Cover and cook on low for about 3 hours or until the rice is tender. Stir in the vanilla extract, if using. Transfer to a sealable container and refrigerate for 4 hours or overnight. Remove the vanilla pod.
4 In a bowl, whip the remaining cream until firm. With a spatula, gently fold the cream into the rice mixture. If it is still too thick, add a little milk.
CHEESECAKE
Preparation 30 MINUTES
Cook 1 H 30
Refrigerate 4 HOURS
Serves 4
Cheesecake freezes well
Cheesecake is something we don’t make often because with a yield of twelve pieces, we seem to be eating it for two weeks! Not only does the slow cooker guarantee a perfect texture to the cake (because the process is very much like a double boiler, which prevents the cake from cracking), but we use ramekins, which yield four portions. When ready to serve, we add a graham cracker crumble and diced strawberries to make it taste like traditional cheesecake.
Cheesecake
1 package (250 g/8 oz) cream cheese, softened
75 mL (1/3 cup) sugar
1 egg
60 mL (1/4 cup) 35% cream
5 mL (1 tsp) vanilla extract
Crumble
125 mL (1/2 cup) graham cracker crumbs
60 mL (1/4 cup) all-purpose flour
30 mL (2 tbsp) brown sugar
60 mL (1/4 cup) unsalted butter, softened
Strawberries
250 mL (1 cup) fresh strawberries, diced
15 mL (1 tbsp) sugar
1 CHEESECAKE Place a clean cloth in the bottom of the slow cooker to prevent the ramekins from shifting.
2 In a food processor, purée all the ingredients until smooth. Pour into four 125 mL (1/2-cup) ramekins. Place the ramekins in the cooker and carefully pour in enough hot water to come halfway up the sides of the ramekins.
3 Cover and cook on low from 1 hour and 15 minutes to 1 hour and 30 minutes or until firm and slightly puffed up. Remove the ramekins from the slow cooker and let cool. Cover with plastic wrap. Refrigerate for at least 4 hours or until completely chilled.
4 CRUMBLE With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
5 In a bowl, combine the dry ingredients. Add the butter and mix until crumbly. With your fingers, drop the crumble in small pieces on the baking sheet. Bake, stirring twice during cooking, for about 15 minutes or until golden brown. Let cool.
6 STRAWBERRIES Toss the strawberries with the sugar. Set aside for 5 minutes to macerate.
7 When ready to serve, garnish each ramekin with graham cracker crumble and strawberries.
LEMON PUDDING CAKE
Preparation 20 MINUTES
Cook 3 HOURS
Rest 30 MINUTES
Serves 8
Lemon and caramel are my two favourite dessert flavours. Lemon in the summer and caramel in the winter.
Lemon curd
375 mL (1-1/2 cups) sugar
20 mL (4 tsp) cornstarch
2 eggs
60 mL (1/4 cup) unsalted butter, melted
375 mL (1-1/2 cups) water
180 mL (3/4 cup) lemon juice
Batter
375 mL (1-1/2 cups) all-purpose flour
10 mL (2 tsp) baking powder
A pinch salt
125 mL (1/2 cup) sugar
125 mL (1/2 cup) canola oil
1 lemon, grated zest only
2 eggs
125 mL (1/2 cup) milk
1 LEMON CURD In the slow cooker, combine the sugar and cornstarch. Whisk in the eggs and melted butter. Add the water and lemon juice and whisk until smooth.
2 BATTER In a bowl, combine the flour, baking powder, and salt.
3 In another bowl, beat the sugar, oil, and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, add the dry ingredients, alternating with the milk. With an ice cream scoop or a large spoon, scoop 8 balls of batter onto the curd.
4 Place a clean cloth over the slow cooker, making sure it does not touch the batter, and cover with the lid. The cloth ensures that no water will drip onto the cake. Cook on high for 3 hours. Remove the lid and cloth and let rest for 30 minutes. Serve warm or cold.
cheesecake
chocolate pudding cake
CHOCOLATE PUDDING CAKE
Preparation 30 MINUTES
Cook 2 HOURS
Rest 15 MINUTES
Serves 8
Decadent! My oven always seems busy with the main dish when I entertain guests. So the slow cooker comes to my rescue for this pudding cake that I like to serve warm.
Sauce
560 mL (2-1/4 cups) brown sugar
125 mL (1/2 cup) cocoa powder, sifted
15 mL (1 tbsp) cornstarch
115 g (4 oz) dark chocolate, coarsely chopped
375 mL (1-1/2 cups) water
375 mL (1-1/2 cups) 35% or half-and-half cream
2.5 mL (1/2 tsp) vanilla extract
Cake
375 mL (1-1/2 cups) all-purpose flour
2.5 mL (1/2 tsp) baking powder
2.5 mL (1/2 tsp) baking soda
A pinch salt
180 mL (3/4 cup) unsalted butter, softened
250 mL (1 cup) sugar
75 mL (1/3 cup) cocoa powder, sifted
1 egg
1 egg yolk
180 mL (3/4 cup) milk
1 SAUCE In a saucepan, combine the brown sugar, cocoa powder, and cornstarch. Add the remaining ingredients. Bring to a boil while whisking, then simmer for 10 seconds. Transfer to the slow cooker.
2 CAKE In a bowl, combine the flour, baking powder, baking soda, and salt.
3 In another bowl, cream the butter, sugar, and cocoa powder with an electric mixer. Add the egg and egg yolk and beat until smooth. On low speed, add the dry ingredients, alternating with the milk. With an ice cream scoop or a large spoon, scoop the batter onto the hot chocolate sauce.
4 Place a clean cloth over the slow cooker, making sure it does not touch the batter, and cover with the lid. The cloth ensures that no water will drip onto the cake.
5 Cook on high for 2 hours. Remove the inside container from the slow cooker. Remove the lid and cloth and let rest for 15 minutes. Serve warm or cold. Reheat if needed.
CRÈME BRÛLÉE
crème brûlée
Preparation 10 MINUTES
Cook 2 HOURS
Refrigerate 4 HOURS
Serves 4
Not all desserts are a success in the slow cooker. But those that need cooking in a water bath are excellent candidates. Cheesecake, crème caramel, and crème brûlée are ideal for the slow cooker.
4 egg yolks
75 mL (1/3 cup) sugar
1/2 vanilla bean, seeds only, or 2.5 mL (1/2 tsp) vanilla extract
375 mL (1-1/2 cups) 35% cream
Sugar for caramelizing
1 In the bottom of the slow cooker, place a clean cloth to prevent the ramekins from shifting.
2 In a bowl, combine the egg yolks, sugar, and vanilla seeds. Whisk until well blended. Add the cream and mix thoroughly.
3 Pour into four 125 mL (1/2-cup) ramekins. Place the ramekins in the cooker and carefully pour in enough hot water to come halfway up the sides of the ramekins.
4 Cover and cook on low for 2 hours or until the custard has set. The centre should still jiggle. Remove the ramekins from the cooker and let cool. Cover with plastic wrap. Refrigerate for at least 4 hours or until completely chilled.
5 When ready to serve, sprinkle a thin layer of sugar on top and caramelize with a culinary torch. Serve immediately.
BREAD PUDDING WITH RUM SAUCE
Preparation 30 MINUTES
Cook 2 H 30
Refrigerate 2 HOURS
Serves 6 TO 8
With rum sauce, even a simple and inexpensive dessert like bread pudding can become a gourmet experience.
Bread pudding
4 eggs
180 mL (3/4 cup) brown sugar
1 mL (1/4 tsp) cinnamon (optional)
1 can (370 mL/13 oz) evaporated milk
250 mL (1 cup) 35% cream
1.5 L (6 cups) tightly packed cubed stale egg bread
30 mL (2 tbsp) currants (optional)
45 mL (3 tbsp) sliced almonds, toasted
Rum sauce
60 mL (1/4 cup) sugar
5 mL (1 tsp) cornstarch
4 egg yolks
375 mL (1-1/2 cups) 15% or half-and-half cream
15 mL (1 tbsp) dark rum
1 BREAD PUDDING Generously butter the inside of the slow cooker.
2 In the cooker, combine the eggs, 125 mL (1/2 cup) of the brown sugar, and cinnamon, if using. Stir in the evaporated milk and cream. Add the bread and the currants, if using. Mix thoroughly. Sprinkle with the almonds and the remaining brown sugar.
3 Place a clean cloth over the cooker, making sure it does not touch the pudding, and cover with the lid. The cloth ensures that no water will drip onto the pudding. Cook on low for 2 hours and 30 minutes. Remove the lid and cloth and let cool for 15 minutes.
4 RUM SAUCE Meanwhile, in a small saucepan, combine the sugar and cornstarch off the heat. Add the egg yolks and whisk until smooth. Stir in the cream and rum.
5 Cook over medium-low heat, stirring constantly with a wooden spoon or a spatula, until the sauce thickens and coats the back of a spoon. Strain into a bowl. Place plastic wrap directly on the surface of the sauce. Let cool. Refrigerate for 2 hours or until completely chilled. Serve the pudding, warm or cold, with the sauce.
APPLE AND NUT CAKE
Preparation 30 MINUTES
Cook 3 HOURS
Rest 15 MINUTES
Serves 8 TO 10
Pudding-cake desserts are usually cooked on high. The low setting is not hot enough for the cake to rise properly.
Apple filling
180 mL (3/4 cup) brown sugar
15 mL (1 tbsp) all-purpose flour
6 Cortland apples, peeled and thinly sliced
60 mL (1/4 cup) unsalted butter, melted
60 mL (1/4 cup) 35% cream or apple juice
Cake
375 mL (1-1/2 cups) all-purpose flour
10 mL (2 tsp) baking powder
1 mL (1/4 tsp) salt
125 mL (1/2 cup) unsalted butter, softened
180 mL (3/4 cup) brown sugar
2.5 mL (1/2 tsp) vanilla extract
2 eggs
125 mL (1/2 cup) milk
Nut topping
30 mL (2 tbsp) unsalted butter
60 mL (1/4 cup) brown sugar
250 mL (1 cup) walnuts, coarsely chopped
1 APPLE FILLING Butter the inside of the slow cooker. Add the brown sugar and flour and stir. Add the remaining ingredients and combine thoroughly.
2 CAKE In a bowl, combine the flour, baking powder, and salt.
3 In another bowl, cream the butter, brown sugar, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, add the dry ingredients, alternating with the milk. Spread the batter over the apples.
4 NUT TOPPING In a saucepan or the microwave oven, melt the butter with the brown sugar. Add the walnuts and stir thoroughly. Spread over the batter.
5 Cover and cook on high for 3 hours. Remove the lid and let rest for 15 minutes. Serve warm or cold with vanilla ice cream.
STICKY TOFFEE PUDDING
Preparation 30 MINUTES
Cook 3 H 15
Serves 8
A dessert to die for. We place a cloth under the lid to absorb the extra steam. This way, the top of the cake will not get wet.
Caramel sauce
500 mL (2 cups) 35% cream
500 mL (2 cups) brown sugar
30 mL (2 tbsp) unsalted or semi-salted butter
Cake
180 mL (3/4 cup) water
250 mL (1 cup) pitted dates, finely chopped
5 mL (1 tsp) baking soda
500 mL (2 cups) all-purpose flour
125 mL (1/2 cup) unsalted or semi-salted butter, softened
125 mL (1/2 cup) sugar
5 mL (1 tsp) vanilla extract
2 eggs
180 mL (3/4 cup) milk
1 CARAMEL SAUCE In a saucepan, bring all the ingredients to a boil, stirring constantly. Reduce for about 5 minutes. Set aside.
2 CAKE In a saucepan, bring the water and dates to a boil. Add 1 mL (1/4 tsp) of the baking soda and mix thoroughly. Remove from the heat and let cool.
3 In a bowl, combine the flour and the remaining 4 mL (3/4 tsp) of baking soda.
4 In another bowl, cream the butter, sugar, and vanilla with an electric mixer. Add the eggs, one at a time, and beat until smooth. On low speed, add the dry ingredients, alternating with the milk. Stir in the date mixture.
5 Spread the batter in the slow cooker. Pour half the caramel sauce over the batter. Place a clean cloth over the slow cooker, making sure it does not touch the batter, and cover with the lid. Cook on low for 3 hours. With a skewer, pierce holes all over the surface of the cake and drizzle with the remaining caramel sauce. Continue cooking for 15 minutes, uncovered. Serve hot or warm.
MAPLE BAKED APPLES
Preparation 15 MINUTES
Cook 3 HOURS (high) OR 4 HOURS (low)
Serves 4
When I was a child, my mother used to make baked apples with maple syrup. This is the same dish, only made in the slow cooker. So the apples don’t burst open, make a small incision all around the fruit before cooking them. This is an excellent weeknight dessert.
125 mL (1/2 cup) maple syrup
60 mL (1/4 cup) apple juice
4 Cortland or Gala apples
125 mL (1/2 cup) quick-cooking rolled oats
60 mL (1/4 cup) maple sugar or brown sugar
60 mL (1/4 cup) unsalted butter, softened
A pinch cinnamon
1 Pour the maple syrup and apple juice into the slow cooker.
2 With a sharp knife, make a small incision all around the middle of the apples so they don’t burst while cooking. With a melon baller, remove the apple cores, forming a hole of about 45 mL (3 tbsp). Set the apples aside.
3 In a bowl, combine the oats, maple sugar, butter, and cinnamon. Fill each apple cavity with the oat mixture. Place in the slow cooker.
4 Cover and cook on high for 3 hours or on low for 4 hours. Make sure there is always enough liquid during cooking.
5 Serve the apples with the cooking juices and a scoop of vanilla ice cream.
CRÈME CARAMEL
Preparation 15 MINUTES
Cook 4 HOURS (low) OR 1 H 30 (high)
Refrigerate 4 HOURS
Serves 4
This great French classic is not necessarily as easy to prepare as it might seem when cooked in the traditional way. Bubbles in the custard mean the heat was too intense or it overcooked. The slow cooker keeps the temperature even and prevents overcooking. For a more decadent crème caramel, replace 125 mL (1/2 cup) of the milk with 35% cream.
Caramel
125 mL (1/2 cup) sugar
45 mL (3 tbsp) water
Custard
2 eggs
1 egg yolk
60 mL (1/4 cup) sugar
375 mL (1-1/2 cups) milk
5 mL (1 tsp) vanilla extract
1 CARAMEL In a small saucepan, bring the sugar and water to a boil. Cook, without stirring, until the caramel is golden brown. Divide among four 125 mL (1/2-cup) ramekins. Let cool.
2 CUSTARD Place a clean cloth in the bottom of the slow cooker to prevent the ramekins from shifting.
3 In a bowl, beat the eggs, egg yolk, and sugar until smooth. Stir in the milk and vanilla. Divide among the ramekins.
4 Place the ramekins in the slow cooker. Carefully add enough hot water to come halfway up the sides of the ramekins. Cover and cook on low for about 4 hours or on high for about 1 hour and 30 minutes, or until the custard is set. The middle should still jiggle.
5 Remove the ramekins from the slow cooker and let cool. Cover with plastic wrap and refrigerate for at least 4 hours or until completely chilled.
6 When ready to serve, slide a thin blade all around the ramekins and turn upside down onto a plate. Serve cold.
More about your slow cooker
