The Ultimate Slow Cooker Crème Brûlée
Imagine a dessert so decadent and creamy, with that signature crackle of a caramelized sugar top, all made effortlessly in your slow cooker. Yes, you read that right! This foolproof method guarantees a perfectly set, velvety custard every single time, making you look like a pastry chef with minimal effort. With just 10 minutes of prep, your slow cooker does all the hard work.
MAKES: 4 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 2 to 3 hours + chilling
Ingredients
• 2 cups / 480 ml coconut milk or heavy whipping cream
• 5 egg yolks
• 1/4 cup / 40 g powdered erythritol or Swerve
• 4 teaspoons granulated erythritol or Swerve, for topping
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla powder or 2 teaspoons sugar-free vanilla extract
• 1 pinch of salt
Instructions
1. Prepare the Slow Cooker: Preheat your slow cooker on low. Pour 1 cup / 240 ml of boiling water into the bottom and place a spacer or metal trivet inside.2. Mix the Custard: In a medium bowl, whisk together the coconut milk or heavy cream, egg yolks, powdered erythritol, cinnamon, vanilla, and salt until just smooth.3. Fill Ramekins: Carefully pour the custard mixture evenly into 4 individual ramekins.4. Cook the Custards: Place the filled ramekins on the spacer in the slow cooker. Cover with the lid and cook on low for 2 to 3 hours, or until the custards are set but still have a slight jiggle in the center.5. Cool and Chill: Turn off the slow cooker and carefully remove the ramekins. Let them cool to room temperature, then cover each with plastic wrap and refrigerate for at least 2 hours or overnight.6. Caramelize and Serve: When ready to serve, sprinkle each custard with 1 teaspoon of granulated erythritol. Use a kitchen blowtorch to caramelize the top, or place under a broiler set to high for 3 to 5 minutes until golden and bubbly. Serve immediately.
Nutritional Information
• PER SERVING:Total carbs: 5 gFiber: 0.3 gNet carbs: 4.7 gProtein: 5.7 gFat: 29.8 gEnergy: 295 kcalMacronutrient ratio: Calories from carbs (6%), protein (7%), fat (87%)
Pro Tips
• For the best caramelized crust, use a granulated sweetener blend like Swerve. Pure erythritol will harden but won’t achieve the classic golden-brown color.
• To prevent condensation from dripping onto your custards, place a layer of paper towels or a clean kitchen towel under the slow cooker lid.
• Don’t over-whisk the custard mixture. You want to combine the until just smooth; too much air will create a foamy texture.
• No spacer? Create a makeshift one by using canning jar rings or even crumpled balls of aluminum foil.
FAQ
Q: Is this Crème Brûlée recipe keto-friendly
A: Yes, this recipe is designed to be keto-friendly. It uses erythritol or Swerve instead of sugar and contains only 4.7 grams of net carbs per serving.
Q: What can I use if I don’t have a kitchen blowtorch
A: If you don’t have a blowtorch, you can place the ramekins under a broiler set to high for 3 to 5 minutes. Watch them carefully until the top is golden and bubbly.
Q: How do I know when the custard is perfectly cooked
A: The custards are done when they are set but still have a slight jiggle in the center. They will firm up completely as they cool and chill in the refrigerator.
Q: What can I use instead of a trivet in my slow cooker
A: You can create a makeshift spacer using canning jar rings or even crumpled balls of aluminum foil to keep the ramekins elevated from the bottom of the slow cooker.
