I do not have a much of a sweet tooth, I prefer savoury foods as a rule. My occasional and rare craving for sweet is usually pacified by eating fruit; fresh, dried or canned. Or a muesli bar. Very rarely, dark chocolate. But today I really wanted something to go with fruit salad, and I thought I would like to try to make a baked custard.
I have never made it before. It occurred to me this was something that might work in the slow cooker. So I decided to add it to my list of slow cooker experiments. I have a large squarish soup bowl that fits into the slow cooker nicely so that it goes under the lid but is suspended above the bottom by where its sides meet the bowl of the cooker. It seems ideally made for a water bath rig.
So, I gave it a go.
- 3 eggs beaten
- 2 cups -500ml -milk
- 1/3 cup sugar
- 2 tsp vanilla essence
- Freshly ground nutmeg
- A kettle of boiling water
- Heat the milk almost to boiling.
- While it is heating, beat the eggs and sugar together.
- Whisk the hot milk into the egg mixture along with the vanilla.
- Place it in a bowl that can be heated and put into the slow cooker. If the bowl sits on the bottom of the slow cooker, put a rack or a ring of folded aluminium foil under it (If you have a rice cooker, the rack that comes with that should fit in your slow cooker. Mine does).
- Pour boiling water into the slow cooker until it reaches a level about the same as the custard mixture in the bowl.
- Turn the slow cooker to high and wait 2½ to 3 hours before testing the custard to see if it has set – a knife comes out clean.
Grind some nutmeg over the custard and serve hot or cold.
Refrigerate covered and use it within a couple of days.
NOTE TO SELF. It was a bit too sweet for someone who does not often have such things. Next time use less sugar.
Zeus the dog usually likes eating human food in preference to dog food, but tonight he turned his nose up most disdainfully at my custard. I am surprised. And just a little hurt.