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https://homeiswheretheboatis.net/2017/10/21/slow-cooker-pumpkin-spice-creme-brulee-for-two/
This easy fall dessert uses a 6 or 7-quart oval slow cooker to make two ramekins of Pumpkin Spice Crème Brulée. It’s also a great way to use up a bit of canned pumpkin leftover from another recipe and to satisfy a pumpkin pie-esque craving in advance of Thanksgiving!
Ingredients
1 large egg yolk
1 large egg
3/4 cup heavy whipping cream
4 tablespoons pumpkin puree (not pumpkin pie filling)
2 tablespoons sugar + 2 tablespoons of sugar for carmelizing
1 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
Directions
Place egg yolk and egg in medium bowl and beat gently. Slowly pour in the whipping cream, whisking into eggs as you pour. Gradually add pumpkin puree and vanilla, whisking to incorporate. In a small bowl, combine 2 tablespoons sugar with pumpkin pie spice. Stir dry ingredients into liquid mixture.
Fill two shallow ramekins with mixture and set on floor of 6-quart slow cooker. Pour water carefully around ramekins until it reaches halfway up the sides of the ramekins, being careful not to get any water in filled dishes.
Put lid on slow cooker and cook on low 2 – 3 hours until brulee is set but still trembling in the center. (My ramekins took 2 hours but slow cookers vary). Remove ramekins from slow cooker to wire rack and cool to room temperature. Refrigerate until firm, at least 2 hours and up to 3 days.
To serve, remove the creme brulee from the refrigerator 30 minutes prior to browning the sugar on top. Spread 1 tablespoon sugar evenly on top of each ramekin. Using a culinary torch, melt the sugar until the sugar carmelizes. Allow the creme brulee to sit for at least 5 minutes before serving.
Note and tips:
To measure water level in slow cooker with no risk of spilling water into prepared mixture, place empty ramekins on floor of slow cooker add water to slow cooker until it reaches half way up ramekins. Remove ramekins and proceed with recipe.
Transfer pumpkin spice custard mixture into liquid measuring cup for easy pouring into ramekins.
My crème brulée ramekins are 5" diameter, 5.8 oz capacity. A shallow round or oval ramekin gives you more surface area for the carmelized sugar topping, as opposed to a deeper style baking ramekin.
Follow manufacturer's instructions when using butane torches.