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(slow cooker)

2 cups milk, scalded
3 Eggs, slightly beaten
1/3 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
Nutmeg or coconut

Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish. Sprinkle with nutmeg or coconut. Cover with foil.

Set baking dish on a trivet or meat rack in crock-pot. Pour hot water around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean.

Serve warm or chilled.

Makes 5 to 6 servings.

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