The Slow Cooker Creme Brulee, Any Restaurant Would be Proud to Serve





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Published on Jun 10, 2017

When I see crème brûlée on the dessert menu, I normally jump on it like a cat chasing a mouse. So being a crème brûlée Connoisseur, making a slow cooker creme brulee was an interesting proposition.

We are happy to announce that this was an absolute triumph, We left them in the fridge for 6 hours so they would cool properly and using our Creme Brulee Blow Torch we created an amazing caramelised top, they tasted amazing and were as good as any I have tasted in a restaurant.

Creme Brulee Blow Torch - http://amzn.to/2r1hNNK
Creme Brulee Ramekin Set - http://amzn.to/2rLtfu9

Serves 2

6 Egg Yolks
170g Castor Sugar (plus some for the top at the end)
240ml Double Cream
1 Vanilla Pod



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