Mocha Crème Brule in a Slow Cooker

Marla Hingley


  • Serves 2
  • 1 cup heavy cream
  • ¼ cup sugar
  • 1 tsp espresso powder optional
  • 3 egg yolks
  • 2 Tbsp chopped dark chocolate


  • Heat the cream, sugar and espresso until hot in a saucepan.
  • In a large bowl whisk together the yolks until smooth. Slowly pour in the hot cream mixture (very slowly or eggs will cook and curdle), about 2 Tbsp at a time until everything has been added. Whisk in the espresso powder if desired.
  • In two ramekin dishes divide up the chocolate, then pour over the cream mixture.
  • Place into slow cooker and pour in boiling water to half way up the sides of the ramekins.
  • Cover and cook on high for 1-2 hours or until custard is set around edges but still soft in center. Remove and cool to room temperature.
  • If not eating right away, place plastic wrap on surface of custards and chill.
  • Sprinkle a few teaspoons of raw or Demerara sugar on top of custard and place under broiler or torch until melted. Serve immediately.
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