Slow-Cooker Creme Brûlée

Instructions

1. Combine the egg yolks, whipping cream and ¼ cup of the sugar in a bowl. Whisk to combine.
2. Using a dull knife, scrape the seeds out of the vanilla bean and add it to the cream mixture. It should be about ⅛ teaspoon of vanilla bean seeds. You can substitute extra, if you prefer.
3. Whisk the mixture together very well.
4. Meanwhile, take 2 12″ long pieces of foil and roll them up into a snake shape. Curl it into a circle, pinching the ends together. Place in the bottom of your slow cooker. Repeat with the other piece of foil.
5. Place each ramekin on top of each foil ring.
6. Pour boiling water in the slow cooker (carefully! Don’t splash water on the custards) until the water reaches up about ⅓ of the way on the ramekins.
7. Turn the slow cooker to LOW and cook for 2 to 2 ½ hours. When done, the custard should be set–poke it with a knife to be sure.
8. Cover and chill the custards at least 6 hours.
9. Before serving, sprinkle the remaining 2 teaspoons sugar evenly over both custards and torch with a culinary torch until brown.