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Slow cooker egg custards

Creamy and wobbly, these custards make the best individual desserts that you can prepare ahead of time. Just whisk all the ingredients together and pop into a slow cooker.

Allergens: Recipe may contain milk, sesame, egg and lactose.

5 Ingredients


  • 4 eggs

  • 70g (1/3 cup) caster sugar

  • 410ml (1 2/3 cups) pouring cream

  • 2 tsp vanilla bean paste

  • 1/4 tsp ground nutmeg (optional)

3 Method Steps


  • Step 1

    Whisk together eggs

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    (4 eggs), sugar (70g (1/3 cup) caster sugar), cream (410ml (1 2/3 cups) pouring cream) and vanilla (2 tsp vanilla bean paste) in a medium bowl until smooth and combined. Divide mixture among four 180ml (3/4 cup) capacity ovenproof dishes or ramekins. Dust with nutmeg (1/4 tsp ground nutmeg (optional)), if using.


  • Step 2

    Cover each ramekin with foil. Place in the base of a slow cooker. Pour in enough hot water to come halfway up the sides of ramekins. Cover and cook on Low for 2 hours or until the custard is just set (the centre will still have a slight wobble).

  • Step 3

    Remove from the slow cooker. Set aside to cool for 1 hour. Serve at room temperature or place in the fridge for 3 hours then serve chilled.
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