This silky slow-cooked vanilla custard is a decadent dessert that's easy to prepare and perfect for any occasion. The slow cooker ensures a gentle, even cooking process, resulting in a creamy texture that melts in your mouth.
Ingredients
4 large egg yolks
1/4 cup granulated sugar
a pinch salt
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon sugar for caramelizing
Method
In a bowl, whisk together the egg yolks, a quarter cup of sugar, and a small pinch of salt until smooth and creamy.
Slowly mix in the heavy cream and vanilla extract, then strain the mixture through a fine sieve into a pitcher.
Prepare your slow cooker by placing a folded kitchen towel at the base of a 6-quart oval slow cooker to stabilize the ramekins. Position four 4-ounce ramekins on top of the towel.
Pour water into the slow cooker until it reaches halfway up the sides of the ramekins.
Carefully divide the custard mixture among the ramekins. Cover the slow cooker with paper towels to catch excess moisture, then place the lid on top.
Set the slow cooker to Low and let it cook for about 2 hours, or until the custard is set with a slight jiggle.
After cooking, gently move the ramekins to a cooling rack and allow them to cool completely for around 45 minutes. Then, place them in the refrigerator uncovered for at least 3 hours until chilled.
When ready to serve, sprinkle a teaspoon of sugar atop each custard and lightly shake to even it out. Use a kitchen torch to caramelize the sugar until it bubbles and turns a beautiful golden brown, which should take about a minute.
