Slow Cooker Spring Ivory Custard
Slow Cooker Spring Ivory Custard is a soft, sweet dessert with silky centers and delicate golden edges. Made with milk, eggs, and sugar, it cooks gently in the slow cooker without an oven or water bath.
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Ingredients
- Butter for lightly greasing the slow cooker crock
- 3 cups whole milk
- 6 large eggs
- 1 cup granulated sugar
Instructions
- Lightly butter the inside of a 4- to 6-quart slow cooker crock, covering the bottom and going up the sides.
- Crack the 6 eggs into a large mixing bowl and whisk until the yolks and whites are fully blended and just a little frothy.
- Add the 1 cup granulated sugar and whisk until the mixture looks creamy and slightly thickened, with no gritty sugar collecting at the bottom of the bowl.
- Slowly pour in the 3 cups whole milk while whisking gently until the custard mixture is smooth and uniform, taking care not to beat in too much air.
- Pour the custard mixture into the buttered slow cooker crock and skim off any bubbles on top for a smoother finish.
- Cover the slow cooker with its lid, optionally stretching a clean kitchen towel beneath the lid to catch condensation while keeping the towel pulled tight and safely away from the heating base.
- Cook on LOW for 2 1/2 to 3 hours, until the edges are lightly set and delicately golden while the center has one soft, even wobble; the center should reach at least 160°F.
- Turn off the slow cooker, carefully remove the lid and towel without letting condensation drip onto the custard, then cool uncovered in the crock for 30 to 45 minutes.
- Serve warm after the cooling rest, or cover without letting the cover touch the custard and refrigerate for at least 2 hours before spooning into small bowls with some golden edge in each serving.
Notes
Cool leftovers promptly and refrigerate within 2 hours. Cover well and eat within 3 days. Serve leftovers cold, or reheat gently in short microwave bursts to avoid tightening the custard.
Nutrition
Calories: 290kcal