• ¼ cup sugar, plus additional for the crust
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream


  1. Place 4 dessert ramekins inside the slow cooker.
  2. Pour water around the edges to half the side of the ramekins. Remove ramekins.
  3. In a large measuring cup, whisk egg yolks, sugar, vanilla, and cream. Pour mixture in ramekins.
  4. Place ramekins in the slow cooker, cover, and cook on high for 2 hours.
  5. Remove ramekins and allow to cool. Wrap and chill in the refrigerator for at least 4 hours, or overnight.
  6. Once chilled, sprinkle with sugar, and brulée with a torch. Serve immediately.