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.
Make this slow cooker custard! It is deliciously smooth and creamy and is so easy to make.
Estimated cost:
About This Recipe
- This slow cooker custard a simple four ingredient dessert that is super quick to put together.
- Itās 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.
Ingredient Notes
You only need four simple ingredients to make this recipe, eggs, milk, sugar and vanilla.
Kitchen Utensils Needed
- 6 lt (6 quart) slow cooker
- 4 x 180 ml (3/4 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
Recipe Steps
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 Ā½ ā 3 Ā½ hours or until set.
Remove from the slow cooker and allow to cool.
Recipe Tips and 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 (Ā¾ cup) capacity because, there is about 160 ml (160 grams) custard per serving.
- If you donāt 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.
Recipe Variations
Make a rich creamy custard ā Use cream instead of milk for a richer custard.
Make it dairy free ā Use your favorite unsweetened plant based milk instead of milk or cream.
Give it a citrus flavour ā Instead of using vanilla mix in 50 ml (3 tablespoons) of freshly squeezed juice like lemon or orange.
Make cream Brulee ā just before serving, evenly sprinkle over Ā½ ā 1 teaspoon of sugar on the well chilled custard.
Use a kitchen blow torch to melt and caramelise the sugar on top until golden. Never used a blow torch in the kitchen watch this video to see how itās done.
Allow the caramelised sugar to cool down and harden before serving.
What To Serve With Custard
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.
Frequently Asked Questions
What are the reasons for using a hot water bath for a baked custard?
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.
How do you know when baked custard is done?
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.
How long will the custard keep for?
The custard can be stored covered in the fridge for up to five days.
How long to cook custard in the slow cooker?
This slow cooker custard is cooked on a low setting in individual ramekins, it can take about 2 Ā½ ā 3 Ā½ to cook depending on your slow cooker. This is because, slow cooker temperatures do vary between brands.
More Dessert Recipes
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
Slow Cooker Custard
Equipment
- 6 Lt (6 quart) slow cooker
- 4 x 180 ml (3/4 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 ā 6 tablespoons) caster (superfine) sugar
- 400 ml (1 3/4 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 Ā½ ā 3 Ā½ 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 (Ā¾ cup) capacity because, there is about 160 ml (160 grams) custard per serving.
- If you donāt 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.
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