This creamy custard is about as simply delicious as it gets. Using evaporated milk helps the custard stabilize and not curdle.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

Yield:
4 servings (serving size: 1 custard)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine milks in a medium saucepan. Bring to a simmer over medium heat, about 4 minutes. Remove from heat; add vanilla bean paste, stirring with a whisk until blended.

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  • Combine egg, egg yolks, and sugar in a medium bowl, stirring with a whisk until blended. Gradually add hot milk, stirring vigorously with a whisk. Pour egg mixture through a sieve into a bowl.

  • Place 4 metal canning jar bands in bottom of a 6-quart oval electric slow cooker. Ladle egg mixture evenly into 4 (8-ounce) ramekins. Cover ramekins with foil. Set 1 ramekin on each band, making sure ramekins do not touch each other or sides of slow cooker. Carefully pour hot water into slow cooker to depth of 1 inch up sides of ramekins.

  • Cover and cook on HIGH for 1 hour and 45 minutes or until a knife inserted in center of custards comes out clean. Remove ramekins from slow cooker, and cool on a wire rack. Serve warm or chilled.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

193 calories; fat 5.2g; saturated fat 2.7g; mono fat 1.6g; poly fat 0.6g; protein 9.3g; carbohydrates 27.4g; cholesterol 173mg; iron 0.5mg; sodium 130mg; calcium 269mg.
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