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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.