Slow Cooker Spring Ivory Custard

Slow Cooker Spring Ivory Custard: This soft and creamy slow cooker custard is made with just three simple ingredients. It cooks low and slow until silky smooth with a light golden edge. It’s an easy, old-fashioned treat that feels special but takes very little work to make.

This small slow cooker ivory custard is the kind of dessert I make when spring is just starting and I’m too busy for anything fancy. It only needs three ingredients, but it reminds me of the baked custards my mom used to put in the oven on cool spring evenings in the Midwest — smooth, softly jiggly, and pale like cream with just a touch of golden color on the edges.

Instead of standing over a water bath and watching it closely, you let the slow cooker do all the work. A simple sweet milk mixture slowly turns into a soft, jiggly custard with a shiny, cream-colored top that almost looks too pretty to scoop into.

You can serve this custard warm or cold, spooned right from the slow cooker into small bowls. It’s yummy plain, but adding a few fresh berries, a spoonful of rhubarb sauce, or some toasted nuts makes it feel extra special when you have guests over.

A crunchy butter cookie or plain shortbread on the side adds a nice crunch next to the smooth, wiggly custard. If you like coffee, a warm cup of black coffee or mild tea pairs really well with its gentle sweetness.

Servings: 6

Ingredients

• 3 cups whole milk
• 6 large eggs
• 1 cup granulated sugar

Slow Cooker Spring Ivory Custard: Directions

1. Rub butter all over the inside of a 4- to 6-quart slow cooker, making sure to coat the sides too. This helps the custard come out easily later and lets the edges turn a soft golden color as it cooks.
2. In a big mixing bowl, whisk the eggs until the yolks and whites are fully mixed together and just a little bubbly on top. This helps the custard cook evenly without any tough spots.
3. Add the sugar to the eggs and whisk everything together until it looks thick and creamy, with no grainy sugar left at the bottom of the bowl.
4. Slowly add the milk to the eggs while stirring gently with a whisk. Keep mixing until it’s smooth all the way through. Try not to whisk too hard, so you don’t add too many air bubbles — this keeps the top of the custard smooth instead of foamy.
5. Pour the custard mixture into the buttered slow cooker. If you see bubbles floating on top, use a spoon to skim them off so the finished custard has a smooth, shiny surface.
6. Put the lid on the slow cooker. For gentler, more even cooking, lay a clean kitchen towel over the top of the crock before adding the lid, pulling it tight so it doesn’t touch the custard. This catches water drops and keeps them from falling onto the custard.
7. Cook on LOW for 2½ to 3 hours. The custard is ready when the edges look lightly set with a soft golden color and the middle still jiggles gently when you shake the crock a little. Stick a thin knife about 1 inch from the edge. If it comes out almost clean and the middle still jiggles a little, it is ready.
8. Turn off the slow cooker and take off the lid carefully, lifting the towel away so no water drips onto the custard. Let the custard sit in the crock, uncovered, for 30 to 45 minutes. This lets it finish setting and gives the top a smooth, pale, creamy look.
9. If you want it cold, cover the crock loosely (without letting the lid touch the custard) and put it in the fridge for at least 2 hours, until it’s fully chilled and soft enough to scoop with a spoon. If you want it warm, just let it cool until it’s warm to the touch, then serve.
10. When serving, gently scoop the custard from the crock with a spoon, making sure each bowl gets some of the golden edges along with the smooth, creamy center.

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