Desserts; Crème Brûlée - Crock-Pot Smart-Set Owner's Manual

Desserts

5 egg yolks
2 cups heavy cream
1 vanilla bean, split down the center
cup sugar
1 /
2
cup raw sugar
1 /
4
1. Place 5 -cup ramekins or custard cups (2
2 /
3
inside stoneware. Pour water around ramekins so that water comes halfway
up the sides of the ramekins. Remove ramekins and prepare custard.
2. Whisk the egg yolks briefly, set aside. Place the cream, vanilla bean and
sugar in a small saucepan set over medium heat. Stir until mixture begins
to boil. Remove from heat and let cool, allowing vanilla bean to steep in the
cream. When cool, remove bean, scraping out the seeds into the mixture.
Very slowly, pour into the egg yolks, whisking well. Strain the mixture
through a fine sieve.
3. Pour the mixture into the ramekins and place in stoneware. Cover; cook on
HIGH for 1-2 hours, or until custard is set but centers are still soft and jiggly.
Carefully remove ramekins from stoneware, let cool, and refrigerate until
ready to serve.
4. Spread tops of each custard generously with raw sugar and brûlée with a
torch, gradually melting and browning the sugar in quick small, circles.
Serves 5
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
Crème Brûlée
3 /
4
E82
inches wide by 1
3 /
4
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.
inches high)