Recipes

Crock-Pot Creme Brulee

From Crocktober.ca

DATE: Thursday, October 1st, 2009

Ingredients

Custard:

1. ¼ cup (50 mL) pure maple syrup
2. 3 large eggs, separated
3. 1 large egg
4. 2 cups (500 mL) 35% whipping cream

Meringue:

1. 3 egg whites
2. Pinch cream of tartar
3. 3/4 cup (175 mL) sugar

Preparation

Custard:

1. Use six 6-oz (3/4 cup/175 mL) oven-proof custard dishes or ramekins
2. Make custards up to 24 hours in advance.
3. Place ramekins dishes into Crock-Pot® stoneware; add boiling water to come half way up the sides of the dishes.
4. In medium bowl, combine maple syrup, 3 egg yolks and 1 egg.
5. In small saucepan over medium-high heat, bring cream to a gentle boil, remove from heat: very slowly.
6. Whisk cream into egg mixture taking care to not add too quickly or it will cook the egg.
7. Divide custard mixture evenly between ramekins dishes leaving 1-inch (2.5 cm) from the top; close lid and
8. cook for 1 hour or until set.
9. Remove carefully using tongs or oven mitts and let cool at room temperature for 1 hour.
10. Place dishes onto baking sheet, refrigerate 2 hours or completely chilled up to 24 hours in advance

Meringue:

1. Just before serving or up to 1 hour in advance, beat egg whites with cream of tartar until soft peaks form,
2. Add sugar ¼ cup (50 mL) at a time and beat until glossy and stiff peaks form.
3. Preheat broiler to HIGH (500F/250C), pat each custard dry with paper towel to remove any moisture; top each with approximately ½ cup (125 mL) meringue, broil until meringue is golden brown about 2 minutes.
4. Refrigerate until ready to serve or up to 2 hours