After a quick and easy dessert? Make this slow cooker custard! It is deliciously smooth and creamy and takes less than five minutes to prepare.
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Make this slow cooker custard! It is deliciously smooth and creamy and is so easy to make.
👛 Cost To Make
Estimated cost AUD$ = $1.68 or $0.42 a serve
🌟 About This Recipe
- This slow cooker custard a simple four ingredient dessert that is super quick to put together.
- It’s budget friendly because, slow cookers (crock pots) are cheaper to run than electric ovens.
- This slow cooker custard is a great alternative for an old fashioned baked egg custard recipe.
- This recipe makes four individual crock pot custard desserts which are great for entertaining or as an everyday dessert.
- This creamy baked custard recipe can be made in advance.
- And can be served warm or cold.
🥘 Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
You only need four simple ingredients to make this recipe, eggs, milk, sugar and vanilla.
🍽 Equipment
- 6 lt (6 quart) slow cooker
- 4 x 180 ml (¾ cup) capacity ramekins or heat proof bowls.
- Whisk or fork
- Medium sized mixing bowl or large jug
- Dry tea towel or tongs to remove the hot ramekins from the slow cooker
🍳 Instructions
Place the eggs, sugar, milk, and vanilla into a medium-size jug. Use a whisk or fork and mix until well combined.
Pour the mixture evenly between four ramekins. Cover with foil and place into the bowl of a slow cooker.
Pour in just enough hot water to come halfway up the sides of the ramekins. Put the lid on the slow cooker and cook on low for 2 ½ - 3 ½ hours or until set.
Remove from the slow cooker and allow to cool.
✏️ Recipe Notes
- Use three large eggs with an average weight of 56.7 grams (2 oz) because if you use a smaller sized eggs the custard may not set properly.
If all you have are small eggs, use as many eggs as need to get a total weight of 170 grams (6 oz) which is roughly the weight of 3 large eggs. - Use ramekins or small heat proof bowls that have at least 180 ml (¾ cup) capacity because, there is about 160 ml (160 grams) custard per serving.
- If you don’t have ramekins use heat proof cups that have a similar capacity.
- The ramekins can sit directly on the base of the slow cooker.
- To stop water dripping onto the top of the custard, cover the ramekins with foil.
📖 Variations
Make a rich creamy custard - Use cream instead of milk for a richer custard.
Make it dairy-free – Use your favorite unsweetened soya milk or other plant-based milk instead.
Give it a citrus flavor – Instead of using the vanilla mix in 50 ml (3 tablespoons) of freshly squeezed juice like lemon or orange.
Make cream Brulee – just before serving, evenly sprinkle over ½ - 1 teaspoon of sugar on the well-chilled custard.
Use a kitchen blow torch to melt and caramelize the sugar on top until golden. Never used a blow torch in the kitchen watch this video to see how it’s done.
Allow the caramelized sugar to cool down and harden before serving.
🥗 Serving Suggestions
This delicious custard is good enough to enjoy as is but, if you wanted you could:
- Lightly sprinkle over some nutmeg powder.
- Sprinkle with cinnamon sugar.
- Serve cold custard with whipped cream.
- Serve with any of these; fresh berries, sliced banana, diced mango, canned peaches, or passionfruit.
- Top with a small amount of fruit compote like strawberry compote.
A water bath insulates the custard from heat and guarantees even gentle cooking.
Without a water bath the outside of the custard would be overcooked before the centre has cooked.
You can tell when a baked custard is set because it will juggle and wobble slightly like set jelly when the dish is shaken.
At this stage, it should be removed from the water bath. It will continue to firm up as it cools.
The custard can be stored covered in the fridge for up to five days.
This slow cooker custard is cooked on a low setting in individual ramekins, it can take about 2 ½ - 3 ½ to cook depending on your slow cooker. This is because slow cooker temperatures do vary between brands.
🍮 More Sweet Recipes
- Tiger butter fudge
- No bake peanut butter oatmeal balls
- Strawberry muffins
- Peach upside down cake
- Dairy free custard with soya milk
This slow cooker custard is one of the easiest recipes you will ever make. If you do try this recipe, please come back and leave a comment below because I would love to know how it went.
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📋 Recipe Card
Slow Cooker Custard
EQUIPMENT
- 6 Lt (6 quart) slow cooker
- 4 x 180 ml (¾ cup) capacity ramekins or heat proof bowls or cups.
- Whisk or fork
- Medium sized mixing bowl or large jug
- Dry tea towel or tongs to remove the hot ramekins from the slow cooker
INGREDIENTS
Custard
- 3 large eggs
- 70 grams (5 - 6 tablespoons) caster (superfine) sugar
- 400 ml (1 ¾ cups) milk or use a sugar free plant milk
- 1 teaspoon vanilla bean paste or extract
Additional
- Hot water for water bath in the slow cooker
INSTRUCTIONS
- Place the eggs, sugar, milk and vanilla into a medium size jug or mixing bowl.
- Use a whisk or fork to mix until well combined and the sugar has dissolved.
- Divide the mixture evenly between four ramekins.
- Cover each ramekin with foil.
- Place the ramekins into the slow cooker.
- Carefully pour hot water down the side of the slow cooker. Fill until the water comes halfway up the sides of the ramekins.
- Put the lid on the slow cooker, set to low and cook for 2 ½ - 3 ½ hours or until set.You can tell when a baked custard is set because, it will juggle and wobble slightly like set jelly when the dish is shaken.
- Carefully remove the ramekins from the slow cooker and place on a wire rack, remove the foil cover and allow to cool.
- Chill for several hours if you like a cold custard or if you prefer it can be served warm.
Notes
- Use three large eggs with an average weight of 56.7 grams (2 oz) because if you use a smaller sized eggs the custard may not set properly.
If all you have are small eggs, use as many eggs as need to get a total weight of 170 grams (6 oz) which is roughly the weight of 3 large eggs. - Use ramekins or small heat proof bowls that have at least 180 ml (¾ cup) capacity because, there is about 160 ml (160 grams) custard per serving.
- If you don’t have ramekins use heat proof cups that have a similar capacity.
- The ramekins can sit directly on the base of the slow cooker.
- To stop water dripping onto the top of the custard, cover the ramekins with foil.
- Lightly sprinkle over some nutmeg powder.
- Sprinkle with cinnamon sugar.
- Serve cold custard with whipped cream.
- Serve with any of these; fresh berries, sliced banana, diced mango, canned peaches, or passionfruit.
- Top with a small amount of fruit compote like strawberry compote.
Mary says
This was so easy to make.