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Slow-Cooker Vanilla Bean Custard

Slow-Cooker Vanilla Bean Custard
  • Prep 15 min
  • Total 2 hr 0 min
  • Ingredients 6
  • Servings 4
Enjoy this vanilla bean custard - a mouthwatering slow cooked dessert.
Updated February 25, 2014

Ingredients

  • 1 can (12 oz) evaporated low-fat milk
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla bean paste
  • 1 whole egg
  • 2 egg yolks
  • 1/3 cup sugar

Steps

  • 1
    In 2-quart saucepan, heat evaporated milk and milk to simmering over medium heat, about 4 minutes. Remove from heat; stir in vanilla bean paste with whisk until blended.
  • 2
    In medium bowl, beat egg, egg yolks and sugar with whisk until blended. Gradually add hot milk mixture, stirring vigorously. Pour egg mixture through strainer into separate bowl.
  • 3
    Place 4 metal canning jar bands in 6-quart oval slow cooker. Spoon egg mixture evenly into 4 (8-oz) individual baking dishes (ramekins). Cover dishes with foil. Place 1 dish on each band, making sure dishes do not touch each other or side of slow cooker. Carefully pour hot water into slow cooker to depth of 1 inch up sides of dishes.
  • 4
    Cover; cook on High heat setting 1 hour 45 minutes or until knife inserted in center of custards comes out clean. Remove dishes from slow cooker to cooling rack. Serve warm or chilled.

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Total Fat
5g
0%
Saturated Fat
1 1/2g
0%
Sodium
130mg
0%
Total Carbohydrate
27g
0%
Dietary Fiber
0g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 Milk;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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