Using this method, the sweetened condensed milk is poured into an oven-safe container and placed in a water bath in the stoneware and left to cook and reduce for eight hours. No risk of explosion, just perfect dulce de leche ready to be spooned over ice cream or baked into a cake or crème caramel. More
The little custards cooked perfectly evenly in the slow cooker and the texture and flavors were spot on, and the sugar sprinkled on top caramelized in just a few minutes under the heat of the broiler, no torch needed. Crème brûlée coming out of my kitchen, made with a slow cooker no less—it's really kind of incredible. More
The following recipe is from the January 13 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! What really sets Make it Fast, Cook it Slow by Stephanie O'Dea apart from other slow... More
[Flickr: betizuka] On Day 2 of my slow-cooker experimenting I made a dire mistake. I allowed my day to get away from me and didn't have the luxury of an eight- or ten-hour stretch before dinner. My puttering around the... More
"What really struck me about cooking with the slow cooker—how easy it was." [Photograph: Stephanie O'Dea] When Stephanie O'Dea set out to make this Moroccan Lentil Soup during her yearlong slow-cooking project she had quite a bit of experience using... More
