365 of Crock Pot Cooking

Stephanie O’Dea was feeling guilty that she was spending more time racing through the drive-thru then making dinner for her family.  The problem is that she, like so many of us, have a limited amount of time.  So she sat down, made a New Year’s Resolution and began her project cooking– for her family every night of the week and sharing her experience through her blog, aptly named…A Year of CrockPotting.

Crock Pot cooking was something she knew well and so she has created, used, shared and borrowed recipes from the popular main dishes, sides and even desserts.  She shared her story with Rachael Ray last week as long with a recipe for Creme Brulee (below).

She definitely inspired me.  I have a crockpot that I tend to only bring out once a year on New Year’s Day when I make black-eyed peas.  I literally have days that out family is out of the door at 7am and not home until after 6pm.  Those days we tend to head through the McDonald’s Drive thru.  It would be nice to be able to come home to a hot meal ready to go.

She admits that it hasn’t been too easy.  She has to be prepared every day and come up with new inspirations.  She also said that she misses having her husband take up some of the slack on the grill. 

I don’t know if I could do what Stephanie is, but she definitely gave me some food for thought.  Check-out her recipes, email some of your own to her and get inspired.  Stephanie is on day 198.

What are some of your favorite Crock Pot recipes?

Crock Pot Creme Brulee

Ingredients

• 2 cups heavy cream
• 5 egg yolks
• 1/2 cup sugar (baker’s or fine sugar is better so the granules disappear)
• 1 tablespoon good vanilla
• 1/4 cup raw sugar (for topping)

Preparation

Find a heat-resistant dish that fits inside of your stoneware insert. Fit it in and, using a cup or pitcher, pour water around the edges so there is water 1/2 to 3/4 of the way up the sides of the dish. Push it down with your hand if it starts to float up. Take the dish back out. If you have separate dessert ramekins, do the same thing after nestling them all inside.

Whip the 5 egg yolks in a medium-sized bowl and slowly add the cream and baking sugar while mixing. Add the vanilla. Pour mixture into the dish and carefully lower into the stoneware without sloshing water into the dish.

Cover and cook on high for 2-4 hours. If you are using little ramekins, check after an hour; I’m not sure how long they will take. Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check. Unlike an oven, it will be difficult to overcook this. Try not to worry.

VERY carefully (use oven gloves!) remove dish and let cool completely on counter, then chill in the refrigerator for 2-3 hours.

Sprinkle the 1/4 cup of raw sugar evenly over the top of the custard. Move your oven rack to the top rung and broil for 3-10 minutes, checking often. The sugar will boil and brown.

Cool again in the fridge for a few hours.