September 26th, 2016
Courtesy of Best of Bridge Family Slow Cooker by The Best of Bridge © 2016
In a small saucepan, stir together heavy cream, half-and-half and espresso; heat over medium heat until steaming. In a medium bowl, whisk together sugar, eggs, egg yolks and vanilla. Whisking constantly, gradually pour the hot cream mixture into the egg mixture. Once blended, divide the mixture among 4 to 6 ramekins or small ovenproof coffee or tea cups. Place in 6-quart slow cooker (you may have to stack a couple on top of the first layer, letting them sit on the rims of the bottom ramekins) and carefully pour in enough water to go halfway up the sides of the bottom ramekins. Cover and cook on high for 2 to 4 hours or until set but still jiggly. Let cool to room temperature, then cover with plastic wrap and chill in the fridge for at least 2 hours or up to 1 day.
Tips: Keep in mind that the cooking time is only an estimate. It’s a good idea to check on the pots de crème after 2 hours of cooking, or even earlier if you know your slow cooker runs particularly hot.
Resist the temptation to lift the lid and peek at the pots de crème. Slow cooker pros say each time you take the lid off it shaves off about 20 minutes of cooking time, as all that warm steam escapes and the heat must accumulate again.