No cook is without plenty of eggs during the holidays. This classic custard recipe is another great way to use them to the delight of all who partake.
Makes 4 servings.
1/2 cup sugar
3 eggs
1/8 teaspoon salt
11/2 cups whole milk
3/4 teaspoon vanilla extract
Non-stick cooking spray
1. Spray the insides of four 6-oz ceramic ramekins with non-stick cooking spray and place them in the slow cooker. Add water slowly and carefully to go around the ramekins so that it comes about half way up the cups.
2. In a small skillet over medium heat, cook 1/4 cup of the sugar until it melts into a light brown syrup, stirring constantly. Pour the syrup into the ramekins.
3. In a large bowl, combine eggs, salt, and another 1/4 cup sugar. Beat with an electric mixer on low until the mixture is pale lemon-colored. With mixer still on low, gradually beat in milk and vanilla extract. When combined, distribute the mixture among the ramekins.
4. Cover and cook on Low for about 8 hours or on High for about 4 hours. Custards should be set but not overcooked. Remove and allow to cool. When serving, slide a knife around the rim to loosen the custard, and invert onto a plate so that the sugar syrup runs down the sides.
Variation:
For an added flavor boost, add 1 teaspoon lemon zest. Stir it in with the milk and vanilla toward the end of the instructions.