Chocolate Crème Brûlée

Slow cook chocolate custard in ovenproof ramekins in a slow cooker and then finish them off under the broiler.

Serves: 4Hands-on: 10 minutesTotal: 4 hoursDifficulty: Medium

Serves: 4


  • 2 cups fat-free evaporated milk
  • 2 1⁄2 Tbsp. cocoa
  • 1⁄2 tsp. vanilla extract
  • 4 large egg yolks
  • 1⁄2 cup granulated sugar
  • 2 Tbsp. packed light brown sugar


  • Pour 1 inch of water into the bottom of an oval 4 to 5-quart slow cooker. Heat on high for 40 minutes.
  • In a small bowl, whisk the evaporated milk, cocoa, vanilla, egg yolks, and granulated sugar until the sugar dissolves. Pour the mixture into a small saucepan and bring it to a boil over high heat. Remove the pan from the heat and allow the mixture to cool. Divide it among four (6-ounce) broiler-safe ramekins.
  • Place the ramekins in the hot water. Cover and cook on high for 3 hours or until the custard is set.
  • Sprinkle each crème brûlée with 1⁄2 tablespoon brown sugar. Place them under the broiler and broil until the sugar caramelizes.