Maple Creme Brulee
The slow cooker is the perfect cooking vessel for this classic dessert. The crunchy brown sugar topping in the recipe is wonderful, and the custard is smooth and creamy.
Photo: Taste of Home
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- 1-1/3 cups heavy whipping cream
- 3 large egg yolks
- 1/2 cup packed brown sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp maple flavouring
- 1-1/2 tsp sugar
- 1-1/2 tsp brown sugar
- In a small saucepan, heat cream until bubbles form around sides of 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 egg mixture. Return all to the pan, stirring constantly. Stir in maple flavouring.
- 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 centres are just set (mixture will jiggle). Carefully remove ramekins from slow cooker; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
- For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately.
- If broiling the custards, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.
Test Kitchen Tips
You can make these ahead. Top with sugar and caramelize right before serving.
1 serving: 578 calories, 44g fat (26g saturated fat), 350mg cholesterol, 63mg sodium, 44g carbohydrate (40g sugars, 0 fibre), 5g protein.