Slow Cooker Egg Custard Recipes

OLD FASHIONED EGG CUSTARD

Steps:

• In a mixing bowl or food processor beat together the eggs, sugar, and salt until thoroughly combined.
• Whisk in the milk, vanilla, and nutmeg and blend thoroughly.
• Pour into the slow cooker and cook covered on high heat for 1 1/2 to 2 hours, until the tip of a knife inserted in the center comes out clean.
• Refrigerate for at least 2 hours and serve chilled.

BLENDER EGG CUSTARD

Steps:

• Preheat oven to 325°. In a blender, combine all of the ingredients. Cover and process until well blended. Pour into a greased 9-in. pie plate. Bake until a knife inserted in the center comes out clean, 55-65 minutes. Serve warm or chilled. Refrigerate leftovers.

EGG CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

SLOW COOKER EGG CASSEROLE

Steps:

• Line a slow cooker with a slow cooker liner and spray with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl.
• Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top.
• Cook on Low until eggs are set, 6 to 8 hours.

SLOW COOKER EGG CUSTARD

Steps:

• Grease slow cooker with the butter (leave excess in crock); set aside.
• In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
• Mix well and pour into crock pot.
• Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
• If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
• Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.

EGG CUSTARD

Steps:

• Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, vanilla and sugar with a wooden spoon until combined. Mix in the milk and cream and pour into a medium-sized dish. Finely grate over a generous grating of nutmeg.
• Half-fill a roasting tin with water to make a bain-marie. Place the dish in the tin so that the water comes about three-quarters of the way up the sides of the dish. Bake for 45-50 mins, or until just set with a slight wobble in the centre. Serve warm or leave to cool in the fridge overnight. Serve with poached fruit.