Crock Pot Custard Recipes

PUMPKIN CUSTARD, CROCK POT RECIPE - (4.4/5)

Steps:

• combine eggs, pumpkin, brown sugar, ginger, cinnamon, and lemon peel in large bowl. stir in evaporated milk. Pour mixture into 1 1/2 quart souffle dish. cover tightly with foil. Place souffle dish in 4 1/2 quart crock pot. Pour water into crock pot to reach 1 1/2 inches from top of souffle dish. cover. cook on low for 4 hours. Carefully remove dish from crock pot. serve warm. ***to make foil handles for removing souffle dish, tear off 3 (18x2) strips of heavy duty foil or fold foil to double thickness. criss cross in spoke design. Set dish on center fo strips. Pull foil strips up and over dish

SLOW COOKER EGG CUSTARD

Steps:

• Grease slow cooker with the butter (leave excess in crock); set aside.
• In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
• Mix well and pour into crock pot.
• Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
• If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
• Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.

TURNIP CUSTARD (CROCK POT)

Steps:

• In uncovered saucepan, cook turnips in boiling water until tender.
• Drain well.
• Mash if necessary and drain.
• Blend in remaining ingredients.
• Pour into greased Crock Pot.
• Cover and cook on HIGH for 2-3 hours. For low setting 4-6 hours.