Go Back
Slow Cooker (tea-infused) Creme Brulee

Slow Cooker Crème Brûlée

Crème brûlée is a dessert everyone should know how to make. It requires little ingredients and can be easily made in a slow cooker! Make it even more special by infusing tea into the custard.
Yield: makes four 6-oz ramekins
Prep Time: 30 mins
Cook Time: 2 hrs
Chill Time: 1 hr
Total Time: 3 hrs 30 mins
Course: Dessert
Cuisine: French
Keyword: creme brulee, slow cooker dessert, slow cooker creme brulee, easy creme brulee
Servings: 4
Author: Maryanne Cabrera


  • slow cooker or multi-cooker machine
  • kitchen torch


  • 1 ¾ cup heavy cream
  • ¼ cup whole milk
  • 1 ½ Tablespoon loose tea of choice
  • 5 large egg yolks
  • ¼ teaspoon fine sea salt
  • cup granulated sugar
  • ¼ cup superfine sugar


  • Place cream and milk in a medium sauce pot.  Set over medium heat and bring to a boil.  Remove from heat and add tea leaves.  Cover and allow to steep for 15-20 minutes.  Strain out tea and discard.
  • Let tea-infused cream cool slightly. Transfer to a medium bowl. Add egg yolks, salt, and granulated sugar. Whisk until sugar has dissolved.
  • Add about 1 ½ cups of water to slow cooker. Place four 6-oz ramekins (or disposable aluminum foil ramekin cups) in slow cooker. Fill cups with custard mixture. Make sure that the ramekins are at least half submerged in water. If necessary, add more water in the bath.
  • Cover slow cooker with lid. Set to cook on low heat for 2-3 hours until custard has set and registers 185° F on a food safe thermometer.
  • Carefully remove ramekins from slow cooker water bath. Let sit at room temperature for about 10 minutes to cool. Then place in the fridge uncovered to cool, about 60-75 minutes. Once custard has completely cooled, cover with plastic wrap.
  • When ready to serve, remove chilled custard from the fridge. Let sit at room temperature for 15 minutes. Sprinkle about 1 tsp of superfine sugar over custard. Gently rotate ramekin around to ensure sugar is evenly distributed. Using a kitchen torch, melt and caramelize the sugar until a nice golden crust has formed. Let sugar cool slightly before serving.


  • Cooked and chilled custards can be kept in the fridge for up to 4 days.
  • Superfine sugar (also called baker's sugar) can be made by pulsing granulated sugar in a food processor.