Ingredients
2 cups heavy cream
5 egg yolks
½ cup granulated sugar (baker’s or fine sugar is best)
1 tablespoon vanilla extract
¼ cup raw sugar
Preparation
1. Use a 6-quart slow cooker and a heat-resistant dish that fits all the way inside your stoneware. I use a 1½-quart casserole dish. Add water around the dish, until halfway up the side of the dish. (You are using the slow cooker as a bain-marie, or water bath.)
2. In a mixing bowl, whip together the eggs, cream, sugar and vanilla. Pour the mixture into the dish, cover, and cook on high for 2 to 4 hours. The custard should be set with the center still a bit jiggly. Touch the surface lightly with your finger to check. Unlike an oven, it will be difficult to over-cook this. Try not to worry.
3. Very carefully (use oven mitts!) remove the dish and let cool completely on the countertop, then chill in the refrigerator for 2 to 3 hours.
4. Before serving, sprinkle raw sugar over the top and brown with a kitchen torch, or place under the broiler for 3 to 5 minutes, or until sugar has browned. Chill again before serving.
Serves 4
