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!
Note: We use referral links for the products we love
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!
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
- 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
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.
Printable Recipe
Crock Pot Vanilla Custard
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
Shared on:
- Hawaiian Crock Pot Meatball Subs - June 21, 2021
- Crock Pot Italian Chicken - June 21, 2021
- Golden Instant Pot Roast - June 16, 2021
Any way to double this recipe??
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!
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!!
Hi Aunt Lou,
I’m going to try this real soon. I love custard and this is easy , too.
Hi Annie!
Me too! You are gonna love it!
Aunt Lou
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.
how about a good one not in a crock pot ????????
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.