This Slow Cooker Baked Custard recipe has just six ingredients and yields a delicious dessert that is a perfect option for your holiday dinner spread. Cooking it in the crock pot helps create an amazing texture with minimal prep time and a short cooking time. It’s a win-win!
Other desserts to consider making for the holidays are Slow Cooker Pumpkin Spoon Cake, Pecan Pie, or even Apple Crisp.
What is baked custard?
Traditional baked custard is typically made with eggs, milk (or cream), sugar, and flavoring. Custards are also known as flan, pot de creme, and/or creme brulee. Regardless of the type, custards are smooth in texture and sweet to the taste. If you ever had Marie Callender’s Custard Pie, then you will love this easy crockpot baked custard.
When cooking a baked custard in the slow cooker, you are able to skip using a baking dish, doing the water bath. You won’t find an easier recipe.
- Sweet Condensed Milk: Using this for the custard mixture allows you to cut out using sugar.
- Vanilla Extract: Adds the perfect amount of vanilla flavor.
- Eggs: The primary ingredient to help make the custard set.
- Milk: Another primary ingredient that helps make a creamy custard.
- Sea Salt: A necessary ingredient for desserts, it adds flavor contrast.
- Nutmeg: Don’t skip topping your egg custard with nutmeg; it makes it takes like a Christmas dessert.
Step One – Add eggs, sweetened condensed milk, milk, vanilla, and salt to a medium bowl.
Step Two – Beat eggs and other ingredients together until smooth.
Step Three – Pour the egg mixture into the crock pot.
Step Four – Cover and cook on LOW for 2 hours and 45 minutes or until custard is set in the middle. Sprinkle with nutmeg.
How to serve
- Baked egg custard is usually served hot or warm and alongside other desserts such as pies and pastries (which is why it’s perfect for a holiday buffet spread).
- This custard would also pair perfectly with fruit like baked apples, chopped strawberries, and peaches.
- And of course you can’t go wrong with a sprinkle of ground nutmeg, whipped cream, and/or a drizzle of homemade syrup, maple syrup, or caramel.
- It’s also okay to serve as is and cold just as Marie Callender’s does with their custard pie.
The ideal way to store custard is by covering it with plastic wrap (or placing in an airtight container) and keeping it in the refrigerator.
Ground cinnamon and ginger are tasty flavors of the season that can be sprinkled on top as well.
You can, but this is where adding sugar would come in as evaporated milk is unsweetened while condensed milk is sweetened. Sweetened condensed milk works best.
Yes. It will take about an hour or so, cooked at 350 degrees and place the dish in a water bath. It’s also typical to use small ramekins for individual serving sizes.
Yes, and you’ll want to add water halfway up the edges. See my flan recipe for exactly how to do this and for the timing.
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Baked Custard Recipe
- 6 large eggs
- 2 cups whole milk
- 14 oz. can sweetened condensed milk
- 1 tsp. pure vanilla extract
- 1 dash sea salt
- nutmeg for serving
- Spray an oval slow cooker with non stick spray. We are using an oval slow cooker to ensure the center of the custard sets before the edges burn.
- In a medium sized bowl add the eggs, sweetened condensed milk, whole milk, vanilla and salt.
- Whisk until smooth, this will only take a minute or two.
- Pour the egg mixture in to the slow cooker.
- Cover and cook on LOW for 2 hour and 45 minutes. The custard will be set in the middle.
- Remove the slow cooker insert from the heating unit and place on a wire rack to cook. Cool for an hour. Sprinkle the entire custard with nutmeg. Slice. Serve warm or cold
- The ideal way to store custard is by covering it with plastic wrap (or placing in an airtight container) and keeping it in the refrigerator.
- Ground cinnamon and ginger are tasty flavors of the season that can be sprinkled on top as well.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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