This slow cooker crème brûlée not only is perfect for two, but also has a hidden peanut butter cup surprise in the bottom! Classing it up a bit.
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Alright folks, tonight it the night my Buckeyes take on Alabama for the NCAA Football National Championship. So that means one last #PBchoSat recipe!
Yes, I know it’s Monday but usually college football games are on Saturdays. If you’ve followed me for any length of time you know that every season I share a new peanut butter and chocolate (buckeye) recipe every Saturday. So let’s play pretend because I’m certainly going to be up late watching as if it were a Saturday.
This momentous occasion also lands on the start of a week full of slow cooker recipes so I’ve combined them into one classy dessert recipe.
Peanut butter cups are classy right?
It may be sacrilege to put a peanut butter cup in the bottom of a crème brûlée but I figured it was very fitting of how I like to roll. I love fancy techniques and food but I also adore the simple pleasures as well, so I combined them into one.
After all, crème brûlée isn’t even expensive to make. It’s just eggs sugar, and cream. If you want to step your game up you can use a vanilla beans instead of extract, but given that these have a peanut butter cup in them I decided to stick to the basics.
Items you may need to make slow cooker crème brûlée…
This dessert is also made in a slow cooker. You can skip the slow cooker and bake them like normal in the oven (check this recipe for directions), but don’t overlook such preparation because you could make so many delicious things, such as crock pot apple crisp. It’s especially handy when you are using your oven for other things already.
Welcome to our #NationalSlowCookerMonth Celebration!
This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!
- Slow Cooked Corned Beef and Cabbage from Cheese Curd In Paradise
- Easy Chicken Cacciatore from A Kitchen Hoor’s Adventures
- Slow Cooker Veggie Lasagna Soupfrom Magical Ingredients
- Slow Cooker Split Pea Soup from Kathryn’s Kitchen Blog
- Sweet Potato Lentil Soup from Cindy’s Recipes and Writings
- 3 Ingredient Slow Cooker Cherry Cobbler from Blogghetti
- Slow Cooker Peanut Butter Cup Crème Brûlée for Two from The Spiffy Cookie
- Slow Cooker Texas Chili from Palatable Pastime
- Bacon Ranch Potatoes from A Day in the Life on the Farm
Five years ago: Pineapple Cranberry Zucchini Bread
Eight years ago: Homemade Eggnog
Nine years ago: Lasagna Soup with Ricotta Bread
Ten years ago: Pumpkin Pancakes
- 2 unwrapped peanut butter cups
- 3 egg yolks, room temperature
- 1/4 cup sugar, plus more for topping
- 1/4 tsp vanilla extract
- 1 cup heavy cream
- Cut two 12-inch long pieces of foil, roll them up into a log, and curl into a circle, pinching the ends together (or use a silicone rack). Place in the bottom of your slow cooker and place a ramekin on top of each.
- Place one peanut butter cup in the bottom of each ramekin.
- In a medium bowl, whisk together the egg yolks, sugar, vanilla and heavy cream until smooth. Divide evenly into each ramekin.
- Carefully pour boiling water in the slow cooker, filling halfway up the ramekins, without splashing on top of the custard.
- Turn the slow cooker to low and cook for 2 hours. When done, the custard should be set - gently poke the center to be sure (it will jiggle slightly).
- Remove and allow to cool in refrigerator for at least 2 hours or overnight.
- When ready to serve, remove from refrigerator and sprinkle tops with about 1 teaspoon of sugar. Melt with a kitchen torch (or watch carefully under a broiler) until golden brown. Serve immediately.
Source: Adapted from my Red Velvet Crème Brûlée for Two and Dessert for Two.