Directions
1Mix egg whites until stiff.
2In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and continue beating for another minute. Then add the flour and mix it in.
3Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
4Gently fold in beaten egg whites using a spatula.
5Pour batter into a paper lined crock pot.
6Place tea towel between slow cooker and lid to absorb condensation.
7I cooked on low 3 hours and 1 hour high. Used a Kmart crock pot so I'm sure times will vary. I just kept checking.
8Cool in the pan.Serve sprinkled with powdered sugar.
9The mixture is runny so don't worry, I know I did.
Submitted by Cathy
6 Reviews
Paulene @ Slow Cooker Central
October 28, 2017
I think most are using 6L slow cookers for this one Delyse 🙂
Delyse
October 27, 2017
Could you kindly tell me what size slow cooker you used for this recipe…thanks
Kate Black
October 11, 2017
This turned out perfectly for me! Three beautiful layers; a fluffy, bubbly top, baked custard middle, and a dense, chewy, delicious base.
My mum has since made it with Aldi’s gluten free flour and it worked perfectly for her as well.
Leonie Bacich
July 27, 2017
I have a large rectangular slowcooker can you bake in a Pyrex dish inside slowcooker. Thanks in advance
Sandra Donkin
June 8, 2016
I’ve cooked this twice now using different SC. The first time it cooked much faster and set much firmer *more like a custard slice). The second time took an extra 2 hours (!!) but was more like a Portuguese tart, especially when warm.
Both were really good though and I will definitely be making this again.
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Pamela Davis
March 10, 2018
How does it turn into 3 layers