Slow Cooker: The Best Cookbook Ever (51 page)

Chocolate custard cooked to silky perfection in the slow cooker is one of life’s guilty pleasures. No need to worry about the eggs curdling because the cooker will keep the custard at a constant temperature, making this chocolate dessert perfect. The custards will keep in the refrigerator for up to two days.

8 to 10 cups boiling water

¾ cup whole milk

¾ cup heavy cream

1 cup chopped semisweet chocolate

4 large egg yolks

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cup sugar

Unsweetened whipped cream for serving

place a slow-cooker insert rack on the bottom of a 5- to 7-quart slow cooker and set out six 4-ounce ramekins.

pour in enough of the boiling water to come halfway up the sides of the ramekins when they are eventually added to the cooker. Cover the cooker and set on high to keep the water hot.

heat the milk and cream in a medium saucepan until small bubbles begin to form around the edges of the pan. Remove from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is slightly cooled.

whisk together the egg yolks and sugar in a mixing bowl, then whisk in the chocolate mixture. Strain the custard through a fine-mesh sieve into a large measuring cup. Pour the custard into the ramekins, cover each one with aluminum foil, and set on the rack in the slow cooker insert.

cover and cook on high for 1½ to 2 hours, until set. They may be a bit jiggly in the middle but they will firm as they cool. Remove the foil, allow the custards to cool to room temperature, and refrigerate until chilled.

serve the pots de crème with a dollop of whipped cream on top.

serves 6

One look into cookbooks from the 1800s, and you will find recipes for rice pudding. They are simple, silken, and delicious when cooked low and slow in the cooker. The basic formula and timing are the same, but the ingredients and flavorings can be quite different. Use a medium-grain rice here; Arborio produces the best results.

Generally made with a milk or cream base and flavored with nutmeg, rice pudding has been comfort food for generations. Raisins and other flavors can be added if you are in the mood, but this is your basic recipe. The pudding will keep in the refrigerator for up to three days.

5 cups whole milk

2 cups heavy cream

1¼ cups sugar

1 teaspoon vanilla bean paste

½ teaspoon freshly grated nutmeg

1 cup Arborio or other medium-grain rice, rinsed several times with cold water and drained

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spr ay. Whisk together the milk, cream, sugar, vanilla bean paste, and nutmeg in a large bowl and pour into the slow-cooker insert. Add the rice and stir to combine.

cover and cook on low for 2½ to 3 hours, until the pudding is soft and creamy and the rice is tender. Remove the cover, turn off the cooker, and allow to cool for 30 minutes.

serve warm, at room temperature, or chilled.

serves 6–8

during the last 30 minutes of cooking, stir in any of the following:

½ cup raisins (dark or golden)

½ cup dried cherries, cranberries, or blueberries

½ cup toasted shredded coconut

Jasmine rice has a delicate flavor, and this rice pudding not only takes advantage of that but also incorporates cinnamon and coconut to flavor the pudding. A delicious dessert or afternoon delight, this rice pudding is as scrumptious as it is delicious.

2 cups whole milk

1 cup sugar

2 cups heavy cream

4 large eggs, beaten

1 teaspoon ground cinnamon

1½ cups Jasmine rice, rinsed with cold water and drained

2 cups shredded coconut, toasted

Whipped cream, cinnamon sugar, or chopped mangoes and pinapple for garnishing

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Heat the milk in a small saucepan until small bubbles form at the edges of the pan. Remove from the heat. Add the sugar and whisk until dissolved. Whisk together the sweetened milk, cream, eggs, and cinnamon in a mixing bowl. Stir in the rice. Transfer the mixture to the slow-cooker insert.

cover and cook on low for 2½ to 3 hours, until the pudding is set. Remove the cover, stir in the coconut, and cook covered for an additional 30 minutes. Allow the pudding to cool in the insert, then transfer it to a bowl. Cover with plastic wrap and refrigerate until cold.

scoop the pudding into bowls and garnish with whipped cream.

serves 8

Flavored with spicy chai tea, this rice pudding has a delicious flavor and a sepia tint to it.

2 cups whole milk

4 chai tea bags

2 cup heavy cream

4 large eggs, beaten

¼ cup granulated sugar

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cup packed light brown sugar

1 teaspoon vanilla bean paste

1½ cups medium-grain rice, such as Arborio, rinsed several times with cold water and drained

Whipped cream or cinnamon sugar for garnishing

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Heat the milk in a small saucepan until small bubbles form at the edges of the pan. Add the tea bags to the milk and let stand for 10 minutes.

remove the tea bags and allow the milk to cool. Whisk together the chai milk, cream, eggs, both sugars, and vanilla bean paste in a mixing bowl, then stir in the rice. Transfer the mixture to the slow-cooker insert.

cover and cook on low for 2½ to 3 hours, until the pudding is set. Remove the cover and cook for an additional 30 minutes. Allow the pudding to cool in the insert, then transfer it to a bowl. Cover with plastic wrap and refrigerate until cold.

scoop the pudding into bowls and garnish with whipped cream.

serves 6–8

My local supermarket has a deli that sells tapioca pudding, and I have to say it’s not very appealing. This tapioca, cooked to creamy richness with vanilla paste and heavy cream, will cure the worst day! I love to serve tapioca with fresh fruit or a fruit purée to cut its richness. The pudding will keep in the refrigerator for up to three days.

3 cups whole milk

1 cup heavy cream

1¼ cups sugar

½ cup pearl tapioca (not instant)

Grated zest of 1 orange

2 large eggs, beaten

1 teaspoon vanilla paste or vanilla extract

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Whisk together the milk, cream, and sugar in a bowl. Pour into the slow-cooker insert, then sprinkle the tapioca evenly over the top.

cover and cook on low for 2 hours; the tapioca should be transparent. Stir the orange zest into the beaten eggs in a small bowl.

remove the cover from the slow cooker and stir the eggs and vanilla paste into the tapioca.

cover and cook for an additional 30 minutes, until the milk is absorbed. Remove the cover and let the pudding cool for 30 to 0 minutes.

serve warm or chilled.

serves 6–8

Pêche Melba was created by iconic French chef Auguste Escoffier at the Savoy Hotel in London for Australian opera singer Nellie Melba. His creation of poached peaches and raspberry sauce over vanilla ice cream has become world famous, and this is my way of incorporating all the flavors into one simple dessert. The peaches and raspberries flavor the orange custard, and the resulting dessert is delicious served with berry sauce or whipped cream.

Two 16-ounce bags frozen unsweetened raspberries, defrosted and drained

1 cup superfine sugar

2 teaspoons fresh lemon juice

8 cups torn stale egg bread, challah, or croissants

12 medium peaches, peeled, pitted, and coarsely chopped, or three 16-ounce packages frozen peaches, defrosted, drained, and coarsely chopped

3 cups heavy cream

8 large eggs

Grated zest of 1 orange

¼ cup Grand Marnier or other orange-flavored liqueur or 1 teaspoon orange extract

1½ cups granulated sugar

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

heat the berries, superfine sugar, and lemon juice in a small saucepan until the mixture comes to a boil. Taste the syrup and add more sugar is it is too tart. Strain the mixture through a fine-mesh; you should have
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to ¾ cup of syrup. Put the bread in the slow-cooker insert and stir in the peaches. Pour the raspberry syrup over all.

whisk together the cream, eggs, orange zest, Grand Marnier, and granulated sugar in a large mixing bowl until blended. Pour over the bread in the slow-cooker insert and push the bread down to submerge it.

cover and cook on high for about 3 hours, until puffed and an instant-read meat thermometer inserted in the center registers 185°F. Uncover and allow to cool for 30 minutes.

serve from the cooker set on warm.

serves 6–8

A cappuccino from your favorite coffee bar is transformed into a jolt of a dessert in this simple slow-cooker preparation. Using leftover bread or croissants, this dessert can even be served as a wake-up call for breakfast!

8 cups torn stale egg bread, challah or croissants

2 cups chocolate chips or chopped chocolate

3 cups heavy cream

1 cup brewed espresso or strong coffee

8 large eggs

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1½ cups sugar

½ cup sugar mixed with 1 teaspoon ground cinnamon for garnishing (optional)

Hot fudge sauce for drizzling (optional)

spray the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

spread the torn bread evenly in the bottom of the slowcooker insert and sprinkle with the chocolate chips. Whisk together the cream, espresso, eggs, vanilla, cinnamon, and sugar in a large bowl until blended. Pour over the bread and chocolate, pushing the bread down to submerge it.

sprinkle the pudding with the cinnamon sugar (if using). Cover the slow cooker and cook on high for about 3 hours, until puffed and an instant-read thermometer inserted in the center registers 185°F. Uncover and allow the pudding to cool for about 30 minutes.

serve from the cooker set on warm and accompany with hot fudge sauce for drizzling.

serves 8

Chocolate is one of those simple pleasures in life. Deep and rich, melting, gooey, and comforting, chocolate makes even the worst day a bit more bearable. This chocolate bread pudding embodies all I love best about chocolate. It is warm, and the chocolate is laced throughout the pudding and then found again in chunks melting into the bread. Make this on a day when you need to scream “I love chocolate” to the world. You won’t be sorry!

8 cups torn stale croissants, egg bread, or challah

3 cups chopped bittersweet or semisweet chocolate

4 tablespoons (½ stick) unsalted butter, melted

3 cups heavy cream

8 large eggs

1 tablespoon vanilla bean paste or extract

1 cup sugar

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

arrange the bread in the slow cooker and sprinkle with 1½ cups of the chocolate. Melt the remaining chocolate with the butter in a small saucepan over low heat. Remove from the heat and allow to cool.

whisk together the melted chocolate, cream, eggs, vanilla bean paste, and sugar in a large mixing bowl until blended; the mixture may look curdled. Pour over the bread and chocolate and push the bread down to submerge it.

cover and cook on high for about 3 hours, until puffed and an instant-read meat thermometer inserted in the center registers 185°F. Uncover and allow to cool for 30 minutes.

serve in the cooker set on warm.

serves 6–8

Each year my family spends Thanksgiving in Maui, not for the piña coladas but because we are college basketball fanatics and the season starts the week of Thanksgiving with an elite tournament in Maui. Our stay does include sitting by the pool and enjoying at least one or two piña coladas, those decadent frozen drinks flavored with coconut, pineapple, and rum. At home, dessert doesn’t get much better than this tropical bread pudding, studded with pineapple, macadamia nuts, and coconut in the rum-flavored custard. You’ll be singing “Tiny Bubbles” before you know it!

8 cups torn stale Hawaiian sweet egg bread, challah, or croissants

2 cups ½-inch chunks fresh pineapple

1 cup chopped macadamia nuts

1½ cups shredded sweetened coconut

3 cups heavy cream

8 large eggs

1 tablespoon vanilla extract or bean paste

¼ cup dark rum

1½ cups sugar

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow-cooker liner according to the manufacturer’s directions.

put the bread in the slow-cooker insert, add the pineapple, nuts, and coconut, and toss to combine. Whisk together the cream, eggs, vanilla, rum, and sugar in a large mixing bowl until blended. Pour over the bread and push the bread down to submerge it.

cover and cook on high for about 3 hours, until puffed and an instant-read thermometer inserted in the center registers 185°F. Uncover and allow to cool for 30 minutes.

serve from the cooker set on warm.

serves 6–8

Coconut is one of my favorite flavors, and in this bread pudding it not only flavors the egg custard but also sets the taste throughout the pudding. Add milk-chocolate chips and macadamia nuts, and this dessert is sure to make everyone at your table smile.

8 cups 1-inch cubes or torn stale sturdy white bread, such as Pepperidge Farm

1½ cups shredded sweetened coconut

1 cup chopped macadamia nuts

1½ cups milk-chocolate chips, such as Ghirardelli or Guittard

One 13- to 14-ounce can coconut milk

1 cup milk

1 cup heavy cream

8 large eggs

½ cup firmly packed light brown sugar

¼ cup dark rum (optional but, oh, so good)

Hot fudge, berry, or buttered rum sauce for serving

coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray. Put the bread, coconut, macadamia nuts, and chocolate chips in a large bowl. In another bowl, whisk together the coconut milk, milk, cream, eggs, sugar, and rum (if using).

pour the milk mixture over the bread and stir until the bread is soaked. Transfer the bread mixture to the slow-cooker insert. Cover and cook on low for 4 hours, until the pudding is cooked through and an instant-read thermometer inserted in the center reads 170°F. Uncover and cook for an additional 30 minutes.

serve the pudding with hot fudge sauce, berry sauce, or buttered rum sauce.

serves 8–10