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Three ramekins filled with slow cooker egg custard and garnished with strawberries and cream.

Slow Cooker Custard

Harriet
Make this slow cooker custard! It is deliciously smooth and creamy and takes less than five minutes to prepare.
5 from 1 vote
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Course Desserts
Cuisine European
Servings 4
Calories 179 kcal

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 3¾ 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.
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RECIPE VARIATIONS
Make a rich creamy custard - Use cream instead of milk for a richer custard.
Make it dairy free – Use your favourite unsweetened plant based milk instead of milk or cream.
Give it a citrus flavour – Instead of using vanilla mix in 50 ml (3 tablespoons) of freshly squeezed juice like lemon or orange.
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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.