Anthony's Slow Cooker Crème Caramel
The quantities given are for a large soufflé dish, so feel free to divide by two-thirds or half as necessary.
Recipe type: Dessert
Cuisine: French
  • 300g caster sugar
  • 1 litre milk
  • 6 eggs
  • vanilla essence
  1. Pour a tumbler of cold water into the base of the crock pot.
  2. Fill the sink up to about half an inch with very hot water.
  3. Butter the soufflé dish and place it the sink.
  4. Pour half the sugar into a saucepan and heat until it's turned into a dark caramel. Pour this into the soufflé dish and tip it until the caramel covers the base.
  5. Heat the milk with the remaining sugar and a couple of drops of vanilla essence until it reaches boiling point. (Use the same saucepan if you want a darker custard.)
  6. Beat the eggs (preferably with an electric, hands-free whisk) and, with the whisk still on, pour the milk into them.
  7. Place the soufflé dish in the crock pot.
  8. Sieve the custard mixture over the caramel and place an upturned plate over the dish if necessary.
  9. Cover and cook on a high setting for two hours.
  10. Remove from the crock pot and leave to cool before refrigerating for at least two hours.
  11. To serve, loosen the edges of the crème caramel with a spatula before turning out on a plate.
Recipe by Edinburgh Foody at