There’s something so comforting about a custard. It’s like a sweet hug from your kitchen on a weary day.

In my neck of the woods, we don’t just cook to fill our bellies; we cook to nourish the soul.

Now, let me share with you a treasured recipe: Slow Cooker Baked Custard. This delight has its roots in the simple, hearty desserts from the olden days, where every ingredient had purpose, and nothing was wasted.

It’s a dessert that many would make not just because it’s scrumptiously satisfying, but also for its gentle simplicity.

On a crisp autumn evening or a snow-laden winter’s night, there’s nothing quite like dipping into a creamy custard, slow-cooked to perfection, to stir up memories of the past while creating new ones with your kin.

This lovely custard stands on its own, proud and sweet, but if you yearn for a bit more, it’s divine with a dusting of nutmeg or cinnamon.

For those who favor a tarter complement, a spoonful of raspberry coulis or a scattering of fresh berries cuts through the richness beautifully.

And I must say, being from good old Midwest stock, there’s no shame in enjoying a slice of warm nut bread on the side too, for that perfect bite of sweet and savory.

Slow Cooker Baked Custard

 

Ingredients

– 4 large eggs, at room temperature
– 3/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 teaspoon pure vanilla extract
– 4 cups whole milk, warmed gently
– Ground nutmeg or cinnamon for garnish (optional)

Directions

1. In a large mixing bowl, whisk together the eggs, sugar, and salt until the mixture is just unified; you’re not after a frothy mix, just a gentle blend.

2. Stir in the vanilla extract, then slowly pour in the warm milk, combining everything well.

3. Lightly butter the inside of your slow cooker to ensure a tender release after the custard has set.

4. Pour the custard mixture into the slow cooker with care.

5. Sprinkle the top with a scant whisper of nutmeg or cinnamon, if you like a hint of spice.

6. Cover and cook on low for 3 to 4 hours, or until the custard is set and a knife inserted near the center comes out clean.

7. Once done, turn off the slow cooker and let the custard sit, covered, for about an hour, to firm up just a touch more.

8. Serve warm, or if you prefer, chill in the refrigerator for a cool, refreshing treat.

Variations & Tips

For a delightful twist, you might fancy adding a teaspoon of almond extract in place of the vanilla for a nutty undertone.

Or if the seasons permit, fold in a half cup of pumpkin puree with a pinch of pumpkin pie spice for a festive fall version.

And remember, for those looking for a lighter fare, you can swap in 2% milk – just keep in mind it won’t be quite as creamy.

As for the slow cooker, I suggest checking your custard at the 3-hour mark the first time you make this, as cookers can vary just like an old oven. Once you know its quirks, you can adjust the time accordingly.

My final tip: patience, dear. Custard requires a gentle hand and a steady heart, but the reward is well worth the wait.

Source: cooktopcove.com