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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 a Crock Pot Recipe Fail!
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 from Stephanie O’Dea’s A Year of Slow Cooking blog, who did it way back in 2008.
Recipe Notes
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 is 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 🙂
How Many Calories and WW Points in this Crock Pot Creme Brulee?
According to my calculations, each serving of this lightened up creme brûlée has just 161 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
Cooking Notes
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.
If you’ve made this lightened up Slow Cooker Creme Brulee, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Lighter Crock Pot Creme Brulee Recipe
Ingredients
- 12 ounces evaporated low-fat 2% Milk
- 1 cup egg substitute or 4 large eggs, beaten
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 teaspoons light brown sugar
Instructions
- Ideal slow cooker size: 6-Quart.
- 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 (affiliate link) 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 4 PointsPlus (Old plan) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Guilt-Free Creme Brulee from Very Best Baking
