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Saturday, 18 October 2014

CROCKPOT CUSTARD

CROCKPOT CUSTARD
3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
2 cups milk
1/4 teaspoon ground nutmeg
In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour
into a lightly buttered 1- or
1 1/2-quart baking dish or souffle which will fit in the slow
cooker/Crock Pot, and sprinkle with the
nutmeg. Place a rack or ring of aluminum foil in the slow cooker/Crock
Pot, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking
dish with aluminum foil and place on the rack in the slow cooker/Crock
Pot. Cover and cook on high for 2 1/2 to 3 hours, or until set.
Serves 4 to 6.

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