Have you ever thought of making Crème Brulee in a slow cooker? Chances are, if you're familiar with how the dessert is traditionally made, you haven't. And that's okay! Phyllis Good, who wrote the cookbook Stock the Crock visited Tonia's Kitchen to talk about this unique way of making Crème Brulee. Phyllis says you put the mixture of ingredients (below) into the slow cooker for about 2 to 3 hours, and then refrigerate. In her book, she also explains how to create a delicious caramelized topping for the brulee
3 large egg yolks 2, large eggs
2 cups of whipping cream
1/2 cup pureed pumpkin
1/3 of sugar
tsp of ground cin
tsp of ground ginger
1/3 tsp. of ground cloves
