Creamy Slow Cooker Custard

Slow Cooker Custard Recipe

Whisk together the eggs, vanilla, and sugar. Once combined, slowly whisk in the milk.
Lightly grease each ramekin with butter, 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.
Serve & Enjoy.

The foil prevents water from dripping into the custard and helps distribute heat evenly.
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, try cooking them on high for the best results. You will need to 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.
Caster sugar is also known as superfine sugar or baker's sugar.

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