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You are here: Home » Recipe Type » Crock Pot » Crock Pot Baked Vanilla Custard

Crock Pot Baked Vanilla Custard

January 26, 2017 By Aunt Lou 8 Comments

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Do you love a decadent recipe that looks all fancy, but is actually easy to make? Well, then you are in luck! I have a great recipe for you…Crock Pot Baked Vanilla Custard!

Do you love a decadent recipe that looks all fancy, but is actually easy to make? Well, then you are in luck! I have a great recipe for you...Crock Pot Baked Vanilla Custard!

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Aunt Lou here.

As you all know, I am a picky eater. And believe it or not, I am a picky eater even with sweets. I wouldn’t even try custard until we were on a vacation my senior year of high school. The tour guy raved about the malasadas at this little out of the way place in his hometown he took us to. When I got up there to order, I froze. I didn’t know what to order, so I panicked and just ordered something that at least sounded familiar, custard filled. Ever since then, I have been hooked on custard filled anything…and can’t wait to go back someday to get a malasada with Michael and the kids.

Honestly, I have tried other crock pot custard recipes to disastrous results. However, I was quite pleased with this one after making a couple tweaks. I’m guessing you will too!

Do you love a decadent recipe that looks all fancy, but is actually easy to make? Well, then you are in luck! I have a great recipe for you...Crock Pot Baked Vanilla Custard!

pinterest_pin-it_icon 50

Crock Pot Baked Vanilla Custard

Ingredients for Crock Pot Baked Vanilla Custard

  • 12 oz evaporated milk
  • 1/2 cup milk
  • 1 tablespoon pure vanilla extract
  • 1 large egg, slightly beaten
  • 2 large egg yolks
  • 1/2 cup sugar
  • Garnish: sprinkling of sugar and ground cinnamon

How to Make Crock Pot Baked Vanilla Custard

  1. Combine your milks in a medium saucepan and simmer over medium heat for around 4 minutes
  2. Pour in your vanilla extract and stir until it is completely combined
  3. In a separate bowl, mix together your egg, yolks and sugar until everything is blended
  4. Pour your hot milk mixture slowly into your egg mixture while stirring quickly with a whisk
  5. Pour all of this through a sieve into a different bowl
  6. Put 4 metal canning jar bands in the bottom of a 6-quart oval crock pot (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker) Check to see if your ramekins will fit in the bands without touching your crock pot, and if the ramekins touch the bottom, place the lid in the band
  7. Use a ladle to evenly fill 4 ramekins with your custard mixture and cover them with foil
  8. Gently place a ramekin in each band (make sure the ramekins don’t touch each other or the sides of your crock pot)
  9. Pour hot water into your crock pot around the ramekins until it is one inch up the sides of your ramekins
  10. Cover and cook on high for 1.5-2 hours, until it can pass the toothpick test
  11. Place your ramekins on a wire rack to cool
  12. Serve warm or chilled with a sprinkling of sugar and cinnamon

Recipe Notes

  • Now I know that there are a lot of steps in this one. Don’t let that scare you. It is actually easy. I have made this, Michael has made it. We love this recipe!
  • This would be a great recipe to treat yourself, friends or family.

Do you love a decadent recipe that looks all fancy, but is actually easy to make? Well, then you are in luck! I have a great recipe for you...Crock Pot Baked Vanilla Custard!

pinterest_pin-it_icon 50

Printable Recipe

Do you love a decadent recipe that looks all fancy, but is actually easy to make? Well, then you are in luck! I have a great recipe for you...Crock Pot Baked Vanilla Custard!

Crock Pot Vanilla Custard

Do you love a decadent recipe that looks all fancy, but is actually easy to make? Well, then you are in luck! I have a great recipe for you…Crock Pot Vanilla Custard!
4.5 from 4 votes
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 servings
Author: Aunt Lou
Prevent your screen from going dark

Ingredients

  • 12 oz evaporated milk
  • 1/2 cup milk
  • 1 tablespoon pure vanilla extract
  • 1 large egg slightly beaten
  • 2 large egg yolks
  • 1/2 cup sugar
  • Garnish: sprinkling of sugar and ground cinnamon

Instructions

  • Combine your milks in a medium saucepan and simmer over medium heat for around 4 minutes
  • Pour in your vanilla extract and stir until it is completely combined
  • In a separate bowl, mix together your egg, yolks and sugar until everything is blended
  • Pour your hot milk mixture slowly into your egg mixture while stirring quickly with a whisk
  • Pour all of this through a sieve into a different bowl
  • Put 4 metal canning jar bands in the bottom of a 6-quart oval crock pot (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker) Check to see if your ramekins will fit in the bands without touching your crock pot, and if the ramekins touch the bottom, place the lid in the band
  • Use a ladle to evenly fill 4 ramekins with your custard mixture and cover them with foil
  • Gently place a ramekin in each band (make sure the ramekins don’t touch each other or the sides of your crock pot)
  • Pour hot water into your crock pot around the ramekins until it is one inch up the sides of your ramekins
  • Cover and cook on high for 1.5-2 hours, until it can pass the toothpick test
  • Place your ramekins on a wire rack to cool
  • Serve warm or chilled with a sprinkling of sugar and cinnamon
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

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Aunt Lou
I'm wife to Michael (not Mikey 😉 ) and mom to Mr. Ryder and Miss Iyla. I'm just walking through this life step by step focusing on enjoying the little things in life. I am in awe of the many blessings big and small I receive daily from a pretty amazing God who calls me His own. Sometimes life is crazy and messy, but I am loving every minute of it.
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Filed Under: Aunt Lou, Crock Pot, Desserts, Recipes Tagged With: Crock Pot, CrockPot2

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Comments

  1. Mary says

    February 7, 2021 at 1:54 am

    Any way to double this recipe??

    Reply
    • Aunt Lou says

      February 10, 2021 at 12:30 pm

      5 stars
      I haven’t tried doubling this recipe. I don’t believe 8 ramekins will fit in a 6 quart slow cooker. If you have a larger slow cooker and are able to give it a try, let me know how it goes!

  2. Becky says

    January 27, 2017 at 11:57 pm

    I have never made custard in a crock pot but I will have to try! Then put the warm custard in a cream puff and sprinkle with powdered sugar! Totally a family favorite!!

    Reply
  3. Annie Smith says

    January 27, 2017 at 10:58 am

    Hi Aunt Lou,
    I’m going to try this real soon. I love custard and this is easy , too.

    Reply
    • Aunt Lou says

      January 27, 2017 at 4:17 pm

      5 stars
      Hi Annie!

      Me too! You are gonna love it!

      Aunt Lou

  4. Vernie Jordan says

    January 26, 2017 at 11:35 pm

    Wish there was a recipe for this without using a crock pot, but rather in a water bath in an oven, because the custard sounds so good.

    Reply
  5. ESTHER says

    January 26, 2017 at 7:18 pm

    3 stars
    how about a good one not in a crock pot ????????

    Reply
    • Gaile says

      February 14, 2017 at 8:50 am

      Just pour it in a baking dish and place it in a bigger dish or cake pan. Pour boiling water around it to half way up. Bake at 350 until custard is set.

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