4-Ingredient Slow Cooker Crème Brûlée Pudding Cake
This 4-Ingredient Slow Cooker Crème Brûlée Pudding Cake transforms a few basic ingredients into a rich, elegant dessert with very little effort. As it slowly cooks, the sugar melts into a deep caramel layer while the creamy custard gently sets into a soft, silky pudding cake. The result is a dessert that feels restaurant-worthy but is simple enough for a relaxed weekend treat.
The slow cooker does all the work. A caramel base forms from melted sugar, while eggs, cream, and vanilla blend into a smooth custard that cooks into a delicate, spoonable texture. Every bite delivers warm caramel flavor paired with rich vanilla creaminess.
4-Ingredient Slow Cooker Crème Brûlée Pudding Cake
Ingredients
| Ingredient | Quantity |
|---|---|
| Granulated sugar, divided | 1 cup |
| Heavy cream | 2 cups |
| Large eggs | 4 |
| Vanilla extract | 2 tsp |
Step-by-Step Directions
Step 1: Make the custard
In a bowl, whisk together the eggs and ½ cup of the sugar until smooth and slightly pale. Add the heavy cream and vanilla extract, whisking until fully combined.
Step 2: Create the caramel base
Lightly grease the slow cooker insert. Sprinkle the remaining ½ cup sugar evenly across the bottom. Cover and cook on HIGH for 10–15 minutes until the sugar melts into a light caramel layer.
Step 3: Add custard mixture
Carefully pour the custard mixture over the melted sugar, pouring slowly so the caramel layer stays undisturbed.
Step 4: Cook
Place a clean kitchen towel under the lid to absorb condensation. Cover and cook on HIGH for 2 to 2½ hours, until the edges are set but the center still jiggles slightly.
Step 5: Rest and serve
Turn off the slow cooker and let it rest uncovered for 20–30 minutes so it can finish setting as it cools.
