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Stock the Crock: 100 Must-Have Slow-Cooker Recipes, 200 Variations for Every Appetite Paperback – September 5, 2017
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From the Publisher
Pumpkin Spice Crème Brûlée
- 3 large egg yolks
- 2 large eggs
- 2 cups whipping cream
- 1⁄2 cup pureed pumpkin (canned is fine as long as it’s pure pumpkin)
- 1 1⁄3 cups sugar, divided
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
You can prepare the brulee in individual 6-ounce ramekins, too, but you’ll need two 6-quart slow cookers and 6 ramekins. Fit 3 filled ramekins into each cooker. Follow Steps 6 through 12 above to complete the dessert.
Stock up on 3 or 4 cans of pure canned pumpkin in the autumn in case the store doesn’t have any when pumpkin is out of season.
You can omit Steps 11 and 12. Instead, treat the brulee as a less fussy custard and top it with fresh whipped cream or just serve it plain. It has great flavor—and it’s a surprising way to prepare brulee, especially when the oven is full or the day is hot.
By Kristin O.
Whether you go fancy or simple, this is one delicious dessert that no one expects to see coming out of a slow cooker!
Slow Cooker: 6 Qt Oval Or 7 Qt Oval.
Serves 4 To 5.
Prep: 30 Minutes.
Cook: 2 To 3 Hours.
Chilling: 2 To 8 Hours.
1. Place the egg yolks and eggs in a good-size bowl. Beat them gently.
2. Slowly pour in the whipping cream, mixing it into the eggs as you pour.
3. Gradually add the pumpkin puree, stirring continually.
4. In a small bowl, stir together 1⁄3 cup sugar, cinnamon, ginger, and cloves. Stir those dry ingredients into the liquid mixture gradually.
5. Grease a 1 1⁄2- or 2-quart baking dish that fits into your 6- or 7-quart oval slow cooker crock. Fill the baking dish with the pumpkin mixture. Place it in the crock.
6. Pour water around the baking dish in the crock until it comes halfway up the sides of the dish. Be careful not to get any water in the filled dish.
7. Cover the cooker. Cook on Low 2 to 3 hours, or until the brulee is set but not hard. It should be a little soft in the center.
8. Using oven mitts, remove the baking dish from the crock and set it on a wire rack to cool to room temperature.
9. Then cover and refrigerate for 2 to 8 hours.
10. Before serving, let the brulee stand at room temperature for 30 minutes.
11. To caramelize the sugar for the topping, heat remaining 1 cup sugar in an 8-inch heavy skillet over medium-high until it begins to melt. Shake the skillet rather than stirring the sugar to heat it evenly. When the sugar starts to melt, reduce the heat to low. Cook it for 3 to 5 minutes more, or until it’s golden, stirring it as needed with a wooden spoon so it doesn’t burn.
12. Quickly drizzle the caramelized sugar over the brulee. Serve it immediately.
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Almost every recipe in this book is for something I'd like to eat---real foods, things you'd eat even if you weren't looking to cook the slow cooker ways. There's mac and cheese, roast beef, chili, cake, meatballs, French onion soup---a lot of tasty foods. The recipes are a great compromise---they aren't the two-step kind where you just toss a lot in the cooker and hope for the best or the very complex kind where you might as well not use the cooker. They are simplified but not so much that they sacrifice taste.
I've made several recipes from the book, and liked them all! The French Onion soup recipes was wonderful. The Crunchy Sweet chicken wings were quite good too. The All-Seasons Turkey was a huge treat. And the Chocolate Peanut Butter Cake was the first time I've tried baking in the cooker, and it was great---a tiny bit more like a thick pudding than cake, but very yummy!
I like the way the recipes are written. They have little bits of advice here and there, like other names the ingredients might go by, or tips letting you know you don't have to brown meat but can if you want, things like that. You get the feeling the author really knows her stuff!
I know I'll be turning to this cookbook often in the years to come!
As good as the recipes are, I’ve found the book’s introduction and recipe variations to be just as valuable. Often times, there are just two of us at home. Phyllis Good provides many “make it for two” variations for larger quantity recipes that are hard to halve. I’ve tried some, and the proportions and times are perfect. She also includes many paleo-friendly and gluten-free versions. The introductory tips are interesting as well—have you often wondered whether browning meat is important in crock pot cooking? This book discusses browning advantages and disadvantages, as well as other little known crock pot uses, like humidifying a room or as a scent diffuser.
I’ve found many new recipes in this book. Our personal favorite is sauerkraut with smoked chops. The combination of sauerkraut, smoked pork chops, apples and root vegetables is a great blend and the taste brings back German childhood memories. I’m not a fan of adding creamed soup to any recipe. There are a few like that in this cook book as well, but not very many, and the author helps make them less processed by providing a “make your own basics” section in the back of the book. An easy, quick and healthier cream of mushroom soup recipe can be found there, with variations on how to swap out ingredients to make cream of celery or chicken instead. Another variation explains how to make all three soups thicker if that's a personal preference.
To me, this is more than a simple crock pot recipe book. The suggested variations fine-tune individual needs and tastes, and the basic recipes are healthy with an emphasis on homemade, not processed.
The sections are:
Soups, Stews and Chowders
Vegetarian and Pasta Mains
Beef and Pork
Fish and Seafood
Sweets and Treats
Each section is about 30 pages and has detailed recipes with easy step by step instructions.
I will mention that I received an Advanced Reviewer copy of the book so only part of my cookbook is in color. I am hoping that the retail version will have all color pages as that makes a big difference in the visual aspect of a cookbook.
Also included are a few informational sections. These sections are much shorter but have good information in them.
Slow cooker fundamentals
Make your own basics
Overall, this is a nice cook book with a variety of slow cooker recipes. You will be sure to find a few dishes for even the pickiest eaters in your family.
This book is great for experts as it gives you wide variations on foods to meet your tastes and lifestyle choices. It's also great for novice crock pot users as the details are pretty explicit and it's hard to go wrong. You can make a long all day recipe or you can make a 3-hour recipe and it also tells you the size Crock-Pot and settings to use.
Overall I've enjoyed testing some of the recipes from this book. Do yourself a favor and try the whole boozy chicken (it's called something like that) as it is delicious. This would be a great gift (along with a Crock-Pot) for a freshly graduated college student, with a new job , and is a beginner in the art of cooking.
Most recent customer reviews
I liked this cookbook. Nice and simple recipes and nice and simple instructions.Read more
Good begins with a surprisingly helpful resource guide on slow cookers,...Read more