“Baked” Custard

Preparation info
  • Makes:

    5–6

    Servings
    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Barbara Smith Bedford, PA

Ingredients

  • 2 cups whole milk
  • 3 eggs, slightly beaten
  • cup, plus ½

Method

  1. Heat milk in a small uncovered saucepan until a skin forms on top. Remove from heat and let cool slightly.
  2. Meanwhile, in a large mixing bowl combine eggs, cup sugar, and vanilla.
  3. Slowly stir cooled milk into egg-sugar mixture.
  4. Pour into a greased