(Weight Watchers Friendly Crock Pot Cooking, Day 16)
Okay, it had to happen.
It was only a matter of time.
I made this light creme brulee in the the crock pot.
And I’d have to call it my first CROCK POT RECIPE FAIL!
(Since beginning this year of Weight Watchers friendly crock pot cooking project.)
And all I can say is, “What was I thinking?
Making creme brulee in the crock pot wasn’t the problem. I got the idea here from Stephanie who did it way back in 2008.
Attempting to make “Light Creme Brulee” with evaporated milk and eggs was the problem.
Creme brulee is meant to be rich, creamy and decadent. It’s made from cream, egg yolks, sugar and vanilla.
“Light Creme Brulee” is no longer creme brulee. It’s custard. Which isn’t necessarily a bad thing.
I like custard.
But, it’s not creme brulee.
So, this light creme brulee was a huge disappointment, as creme brulee goes.
It tasted like custard or flan. So I think it has potential, if you are looking for a light flan or or custard recipe for the crock pot.
I’ll make it again, when I want a light custard or flan.
But when I want creme brulee, I’ll use cream and egg yolks. Or do what I usually do: Enjoy it as a special splurge when I’m having dinner out
- 12 ounces Evaporated Lowfat 2% Milk
- 1 cup egg substitute or 4 large eggs, beaten
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 teaspoons light brown sugar
- Get a baking dish that fits in your slow cooker. (I used a 1-1/2 quart pyrex dish in my 6-Quart oval crock pot.)
- Put the dish in your slow cooker and pour water around it until the water comes halfway up the sides of the dish. (Hold it down if it begins to float.) Remove the dish and set it aside.
- In a medium bowl, whisk together the evaporated milk, egg substitute, granulated sugar, vanilla extract and salt until well blended.
- Pour mixture into the baking dish.
- Place the dish in your slow cooker.
- Cover and cook on high for 2-4 hours, until set but still a little jiggly in the middle.
- Very carefully remove the hot dish from the hot slow cooker and let it cool on the counter.
- When cool, refrigerate for 2 hours.
- Preheat broiler. Blot top of the light creme brulee with a paper towel. Sprinkle light creme brulee evenly with the brown sugar. Place on baking sheet with sides. Broil with the top 4 to 6 inches from heat for 5 to 6 minutes, rotating pan once, watching closely, until sugar is melted and caramelized. Alternately, the top can be caramelized using a kitchen torch.
- Return to the fridge to chill for up to 1 hour. (Do not refrigerate longer than 1 hour or topping will start to soften).
- Serve cold.
Source: Guilt-Free Creme Brulee from Very Best Baking
If you don’t own a kitchen torch and haven’t been successful trying to caramelize sugar with your broiler, I found this interesting suggestion from Cooking Light. It’s what I intend to try next time.
Note found on Cooking Light: If you don’t have a kitchen blow torch, you can make the sugar topping on the stovetop. Place 1/4 cup sugar and 1 tablespoon water in a small, heavy saucepan. Cook over medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since doing so may cause the sugar to crystallize.) Immediately pour the sugar mixture evenly over cold custards, spreading to form a thin layer.
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