The slow cooker is a surprisingly great way to cook a classic creme brulee. The crunchy brown sugar topping is wonderful, and the custard is smooth and creamy.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. • COOK: 2 HOURS + CHILLING • MAKES: 3 SERVINGS
1 1/3 cups heavy whipping cream
3 large egg yolks
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
TOPPING
1 1/2 teaspoons sugar
1 1/2 teaspoons brown sugar
1. In a small saucepan, heat cream until bubbles form around the sides of the pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into the egg mixture. Return all to the pan, stirring constantly. Stir in maple flavoring.
2. Transfer to three 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 in. of boiling water to slow cooker. Cover and cook on high for 2 to 2 1/2 hours or until the centers are just set (the mixture will jiggle). Carefully remove the ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
3. For topping, combine sugar and brown sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat for 3-5 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.