Submitted by Carol Wilkinson
Baked Custard
Serving: 4
Ingredients
- 3 eggs,
- 1/3 cup Castor Sugar,
- 2 cups of Milk,
- 1teas Vanilla & Nutmeg
Instructions
- Lightly beat eggs,then add,Sugar,Milk & Vanilla.
- Sprinkle with nutmeg cover with foil.
- Then gently put in Slow Cooker..I raise them up on metal egg rings.
- Fill with hot water until half way up the ramekins...
- Cooking time depends on size of Slow Cooker.Mine is a 3 litre and cooked in 2hrs on high
Tried this recipe?Scroll Down To Share What You Think
Yum easy to make just like grandma use to make
Do you put slow cooker lid on as well as foil
Yes
The foil is just being used similar to the tea towel trick I believe to keep any condensation away from dripping into the custard
yum and so easy,,
how many does it make please?
7 pm … “What will we have for dessert?” (I hadn’t actually even decided what I was cooking for dinner at that point!) …
9 pm … We just had the easiest, and yummiest, baked custard that I’ve ever made! First slow cooker baked custard – and definitely not the last! Thanks again for the inspiration! 🙂 … Recipe filled 6 small ramekins – just a nice size (if you happen to be exercising self-control!!!!)
Next time I make this custard (sure to be soon!) I will reduce the cooking time “un peu”, apart from that I will not change a thing!
Tonight I used this recipe again – this time I put it in the largest casserole dish that would fit in my rectangular slow cooker, crumbled in a couple of apple hot cross buns, sprinkled with nutmeg, and cooked it on high for 2 hours. It set perfectly! Served with cream and a garnish of raspberries. Absolute deliciousness! ? ps … I placed the dish on egg rings and filled the cooker half-way with water, as per the original method.