Celebrate Crocktober and Pumpkin Spice Season with Slow Cooker Pumpkin Spice Crème Brulée! This autumnal dessert is oh so easy to make using your slow cooker. It’s customized to make a small batch for two ramekins. . .ideal if you have a pumpkin pie-esque craving in advance of Thanksgiving!
This recipe comes from *Stock the Crock: 100 Must-Have Slow-Cooker Recipes, 200 Variations for Every Appetite, An All-New Slow Cooker Bible from Phyllis Good, the New York Times Bestselling Author of the Fix-It and Forget-It Series. (Oxmoor House, September 2017).
Stock the Crock brings together the expertise of America’s most popular slow-cooker authority with a fresh collection of 100 essential, innovative, and easy-to-prepare recipes-each with variations allowing readers to customize the dish according to their dietary needs. There are options to make recipes paleo-friendly, gluten-free, vegan, and substitutions for picky eaters and for two-serving recipes with empty nesters in mind.
I made a couple of small changes to the Pumpkin Spice Crème Brulée recipe, substituting pumpkin pie spice (I already had), adding some vanilla, and using my kitchen torch instead of caramelizing the sugar in a skillet. . .no pan to clean up and fun to fire up my butane torch!
Slow Cooker Pumpkin Spice Crème Brulée for Two, recipe adapted from Stock the Crock
This easy fall dessert uses a 6 or 7-quart oval slow cooker to make two ramekins of Pumpkin Spice Crème Brulée. It’s also a great way to use leftover pumpkin puree from another recipe.
1 large egg yolk
1 large egg
3/4 cup heavy whipping cream
4 tablespoons pumpkin puree (not pumpkin pie filling)
2 tablespoons sugar + 2 tablespoons of sugar for carmelizing
1 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
Place egg yolk and egg in medium bowl and beat gently. Slowly pour in the whipping cream, whisking into eggs as you pour. Gradually add pumpkin puree and vanilla, whisking to incorporate. In a small bowl, combine 2 tablespoons sugar with pumpkin pie spice. Stir dry ingredients into liquid mixture.
Fill two ramekins with mixture and set on floor of 6-quart slow cooker. Pour water carefully around ramekins until it reaches halfway up the sides of the ramekins, being careful not to get any water in filled dishes.
Put lid on slow cooker and cook on low 2 – 3 hours until brulée is set but still trembling in the center. (My ramekins took 2 hours but slow cookers vary). Remove ramekins from slow cooker to wire rack and cool to room temperature. Refrigerate until firm, at least 2 hours and up to 3 days.
To serve, remove the creme brulee from the refrigerator 30 minutes prior to browning the sugar on top. Spread 1 tablespoon sugar evenly on top of each ramekin. Using a culinary torch, melt the sugar until the sugar carmelizes. Allow the crème brulée to sit for at least 5 minutes before serving.
Notes and tips:
My crème brulée ramekins are 5″ diameter, 5.8 oz capacity. I found them at World Market several years ago. They’re still available, here. A shallow round or oval ramekin gives you more surface area for the carmelized sugar topping, as opposed to a deeper style baking ramekin.
To measure water level in slow cooker with no risk of spilling water into prepared mixture, place empty ramekins on floor of slow cooker add water to slow cooker until it reaches half way up ramekins. Remove ramekins and proceed with recipe.
Transfer pumpkin spice custard mixture into liquid measuring cup for easy pouring into ramekins.
Follow manufacturer’s instructions when using butane torches.
The winner of a copy of Stock the Crock is Karen Wright!
Stock the Crock is available from Amazon, Barnes&Noble and IndieBound.
*Thank you to Time Inc. Books for providing a copy of Stock the Crock for this giveaway and review.