Slow Cooker Crème Brûlée Pudding Cake
A dreamy, elegant dessert with a silky custard base, a luscious pudding-like center, and a delicate caramelized top. Made with just four simple ingredients, this effortless slow cooker treat is perfect for Mother’s Day, brunch gatherings, or anytime you want a little luxury without the fuss.
Ingredients
4 large eggs
½ cup granulated sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
Optional Topping
2–3 tablespoons granulated sugar, for caramelizing
Fresh berries, for garnish
Instructions
Prepare the Slow Cooker
Lightly grease the inside of your slow cooker or a heatproof baking dish that fits inside it.
Make the Custard Mixture
In a large bowl, whisk together the eggs and sugar until smooth and slightly pale. Gradually whisk in the heavy cream and vanilla extract until fully combined.
Pour and Cook
Pour the mixture into the prepared dish. Place the dish into the slow cooker. Add enough hot water around the dish to come halfway up the sides, creating a gentle water bath.
Slow Cook to Perfection
Cover and cook on low for 2 to 3 hours, or until the edges are set and the center still has a slight jiggle.
Cool and Chill
Carefully remove the dish from the slow cooker. Let it cool to room temperature, then refrigerate for at least 4 hours, or until fully chilled and set.
Create the Brûlée Topping
Just before serving, sprinkle an even layer of granulated sugar over the top. Use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, place it briefly under the broiler, watching closely.
Serve and Enjoy
Let the caramelized topping harden for 1–2 minutes. Garnish with fresh berries if desired, then serve.
Tips for Success
For the smoothest texture, strain the custard mixture before cooking.
Avoid overcooking; the center should remain slightly wobbly.
Chill thoroughly for the best creamy consistency.
This beautiful dessert delivers all the charm of classic crème brûlée with the ease of a slow cooker—simple, elegant, and utterly irresistible.
