Slow Cooker Egg Custards2023-01-21
- Yield: 5
- Servings: 5
- Prep Time: 15m
- Cook Time: 2:00 h
- Ready In: 2:15 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.5 g
Trans Fat1.3 g
Unsaturated Fat0.4 g
Slow cooker egg custards. Make a delicious egg custard in your slow cooker with this easy-to-follow recipe! Our slow cooker egg custard is creamy, smooth, and full of flavor – the perfect dessert or breakfast. Enjoy it warm or chilled – the choice is yours!
What is an Egg Custard and Why You Should Try Making it in a Slow Cooker?
Egg custard is a delicious and versatile dessert that is easy to make in a slow cooker. It’s creamy, rich, and full of flavor. It can be served with fresh fruit or topped with warm caramel sauce.
It is also a great way to use up leftover eggs from your fridge. Making this meal in a slow cooker is an easy way to enjoy this classic dessert without having to heat up the oven. With just a few ingredients and some patience, you can have an amazing egg custard that will be sure to impress your family and friends!
4 Amazingly Delicious Slow-Cooker Egg Custard Recipes
If you’re looking for a delicious, easy-to-make dessert, then look no further!
Slow-cooker egg custard recipes are the perfect way to enjoy a creamy, decadent dessert without having to spend hours in the kitchen. From classic vanilla and lemon curd to more creative takes on the classic recipe, these five slow-cooker egg custard recipes will satisfy your sweet tooth and have you coming back for more! 4 Slow Cooker Egg Custard Recipes
Slow Cooker Lemon Curd | This easy lemon curd recipe is made with just five ingredients and can be served in a variety of ways, from pancakes to yogurt!
Slow-Cooked Vanilla Custard | This decadent vanilla custard is made in the slow cooker and then topped with fresh berries for an extra burst of flavor.
Slow-Cooked Blackberry and Blueberry Crostata | This crostata recipe uses eggs, granulated sugar, cream cheese, cinnamon, nutmeg, and blackberries or blueberries to create a sweet, flaky pastry crust.
Slow-Cooked Key Lime Cheesecake | This custard-filled, key lime cheesecake is creamy and bursting with lime flavor, topped with a graham cracker crust, and then broiled to brown the top.
Slow Cooker Egg Custards
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- 3 large eggs, beaten
- 1/2 cup caster (super fine) sugar
- 1 taspoon vanilla bean paste
- 2 cups (500 ml) milk
- unsalted butter, for greasing
- ground cinnamon or nutmeg, for garnish
In a mixing bowl, combine the eggs, vanilla, and sugar. Whisk well. Once combined, slowly pour in the milk. Stir well.
Lightly grease the ramekins with butter and pour in the custard mixture. Cover the ramekins with aluminum foil.
Install a wire rack in a slow cooker. Place the ramekins into the cooker, trying to get them to sit level. Pour hot water into the slow cooker until the level reaches halfway up the ramekins.
Close the pot and cook on a low-heat setting for 2 hours, or until custard is set.
Turn off the slow cooker and open the lid. Carefully remove the ramekins from the cooker and set them aside. Sprinkle each of the ramekins with ground nutmeg or cinnamon. Serve immediatelly.