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Custard Sauce


3 eggs, lightly beaten
⅓ cup sugar
1 teaspoon vanilla
2 cups milk
teaspoon ground nutmeg


Serves: 4


In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1 or 1 ½ quart baking dish or soufflé dish which will fit in the slow cooker, and sprinkle with the nutmeg. Place a rack or ring of aluminium foil in the slow cooker, then add 1 ½ to 2 cups of hot water to the pot. Cover the baking dish with aluminium foil and place on the rack in the slow cooker. Cover and cook on high for 2 ½ to 3 hours or until set.

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