Creamy and delicious are the two perfect words to explain this slow cooker custard recipe.
It’s the perfect custard if you’re looking for a dessert or breakfast that will wow people.
This custard cooks out to be incredibly creamy and has a hint of vanilla. You’re able to top the custard off with a sprinkle of cinnamon or nutmeg for a slightly spiced custard that’s just delicious. If you want to go one step further, then you can always try something like the one ingredient slow cooker caramel to drizzle over the top.
This custard is an incredible dessert that only needs four simple ingredients that you’re likely to have around the house already. It’s pretty easy to make, but you’re going to need some ramekins, to get the best result.
Custard doesn’t reheat very well so if you keep any leftovers, you will need to eat it cold. With that said, cold custard is pretty amazing and is well worth saving. It’s perfect if you need a quick and easy delicious breakfast the next day.
You will want some ramekins for this recipe as the custard will likely burn if you put it straight into the slow cooker. If you don’t have any ramekins then something like coffee mugs will work as a substitute.
If you want to see how to make this delicious slow cooker custard, then check out the video below. It’s quick and straight to the point so it won’t chew up too much of your time. Alternatively, you can find the full written recipe right underneath the video.
Slow Cooker Custard Recipe
- 3 eggs
- ½ cup caster sugar
- 1 tsp. vanilla bean paste or essence
- 2 cups milk
- Whisk together the eggs, vanilla, and sugar. Once combined, slowly whisk in the milk.
- Lightly grease each ramekin with butter or spray oil, then pour in the custard mixture.
- Cover each of the ramekins with foil.
- Place one of the following into the slow cooker: wire rack, foil balls, metal rings or something similar.
- Now, place the ramekins into the slow cooker. Try to get them to sit level.
- Fill the slow cooker to about halfway up the ramekins with hot water.
- Cook on low for 2 hours or until the custard is set.
- Sprinkle with some ground nutmeg or cinnamon. (Optional)
- Serve & Enjoy
- The foil helps prevent water dripping into the custard and helps provide even heat.
- Placing a wire rack or similar into the slow cooker will keep the ramekins off direct heat. This method will help encourage a much more beautiful and consistent custard while preventing the bottom from burning.
- If you need the custards to cook faster, then try cooking them on high for the best results. Reduce the cooking time by half.
- Swap the milk for coconut milk if you want a coconut flavored custard instead.
- Keep an eye on the custards as they will start to split if you cook them for too long. I suggest checking every ten minutes once the first hour of cooking is up.
If you need the nutritional information for these tasty baked custards in the slow cooker, then you can find it right below. It’s important to remember that these values only refer to the custard and not any extras that you might have with it.
This delicious custard is not the only creamy dessert that you’re able to cook up in a slow cooker. One of my personal favorites is a creamy slow cooker rice pudding that’s easy to make. It’s worth a try if you love creamy desserts.
I hope that you enjoy this slow cooker custard recipe and that it becomes part of your list of favorite recipes. If you have any concerns, feedback or something else that you would like to say, then please feel free to leave a comment right below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.