This easy Crème Brûlée really is the easiest — made in the slow cooker so it’s nearly hands-off! Best part? It makes only two – built in portion control!
When I am going to treat myself, it’s not going to be on a cookie I bought from a grocery store. It’s going to be this easy crème brûlée. It’s worth every delicious, indulgent bite and when you’re finished, you feel ultra-satisfied.
When I was flipping through Christina Lane’s beautiful new cookbook, Sweet & Simple (you might know Christina from her blog, Dessert for Two), I spotted this beautiful crème brûlée and knew it was what I would be making.
While I clearly need to work on my brûlée skills (Christina’s is much more beautiful), this easy crème brûlée is the perfect combination of smooth, silky, rich filling and that crispy sugary top you love and expect from a classic crème brûlée. Christina’s recipe calls for 1/4 of a vanilla bean but I’m vanilla bean obsessed and I didn’t have a use for the other three quarters, so I used the entire thing. It’s totally not necessary (1/4 would have been plenty for this recipe), but if you’re a vanilla bean lover like I am, go for it!
The egg custard is simple to make (only four ingredients) and then it cooks slowly in a slow cooker water bath. It really couldn’t be easier as far as crème brûlée goes.
In Sweet & Simple, you’ll find 100 recipes for small-batch desserts including some of your favorites like small-batch Rice Krispie Treats and Frosted Brownies, and you’ll also find innovative recipes such as Beer Brownies, Mini Raspberry Pies, Coconut Panna Cotta with Figs, and Chai-Poached Pears and Cream.
More Easy “Worth It!” Desserts:
- Grilled Pineapple with Caramel Toffee Crunch Ice Cream
- Chocolate Tart Recipe (you’ll love this easy impressive dessert!)
- Strawberry Sorbet with Mint (only 2 ingredients!)
- Raspberry & Brownie Mini Trifles
- Black Forest Dump Cake Recipe
- Maple Cinnamon Chia Pudding Recipe
- Chocolate Creme Brûlée from Easy Dessert Recipes
- 3 large egg yolks
- 1/2 cup heavy whipping cream
- 1/4 cup + 2 teaspoons granulated sugar
- 1/4 of a vanilla bean
- Combine the egg yolks, whipping cream, and 1/4 cup of the sugar in a bowl. Whisk to combine.
- Using a dull knife, scrape the seeds out of the vanilla bean and add it to the cream mixture. (You should have about 1/8 teaspoon of vanilla bean seeds).
- Whisk the mixture together very well. Pour into two 4-ounce ramekins.
- Meanwhile, take two 12-inch-long pieces of foil and roll them up into “snake” shapes. Then curl each one into a circle and pinch the ends together. Place them side by side in the bottom of your slow cooker.
- Place each ramekin on top of each foil ring.
- Carefully pour boiling water into the slow cooker (don’t splash water on the custards!) until the water reaches about one-third of the way up the side of the ramekins.
- Turn the slow cooker to LOW and cook for 2 to 2 1/2 hours. When done, the custards should be set – poke one with a knife to be sure.
- Cover and chill the custards at least 6 hours.
- Before serving, sprinkle the remaining 2 teaspoons of sugar evenly over both custards and torch with a culinary torch until brown.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disclaimer: Christina was kind enough to send me a review copy of her book but I was not obligated to share it with you guys. All opinions are my own – it’s a fantastic book!