Crock Pot Custard Recipes

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



Pumpkin Custard, Crock pot Recipe - (4.4/5) image

Provided by Cassaundra

Number Of Ingredients 7

2 eggs, beaten
1 cup of solid pack pumpkin
1/2 c brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp grated lemon peel
1 can (12oz) evaporated milk

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



Slow Cooker Egg Custard image

Make and share this Slow Cooker Egg Custard recipe from Food.com.

Provided by Jyga1368

Categories     Dessert

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 teaspoons softened butter
8 eggs, well beaten
2 cups half-and-half
2 cups whole milk (I used low carb soymilk)
1 cup Splenda granular, sugar substitute
ground cinnamon or nutmeg
whipped cream

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.

Nutrition Facts : Calories 262.9, Fat 19.8, SaturatedFat 10.2, Cholesterol 323.3, Sodium 167.9, Carbohydrate 7.7, Sugar 4.9, Protein 13.4

SLOW COOKER PUMPKIN CUSTARD



Slow Cooker Pumpkin Custard image

A frothy delight, using the slow cooker. My family ADORES it, including my pumpkin-indifferent husband. Yoinked and modified from a post on the What-A-Crock livejournal community

Provided by SnoBahr

Categories     Dessert

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 eggs
2 egg whites
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 teaspoon vanilla extract
1 1/2 cups frozen whipped topping, thawed

Steps:

  • Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.
  • Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.
  • Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.
  • Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.

Nutrition Facts : Calories 291.4, Fat 10.7, SaturatedFat 7.3, Cholesterol 78.4, Sodium 115.3, Carbohydrate 42.2, Fiber 0.5, Sugar 32.2, Protein 8.2

TURNIP CUSTARD (CROCK POT)



Turnip Custard (crock Pot) image

This is a wonderful way to serve turnip. Even those who normally dislike turnips will not turn up their noses.

Provided by Northern_Reflectionz

Categories     Vegetable

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 8

4 turnips, peeled and diced (about 2 lbs)
1 egg, well beaten
1/4 cup soda cracker, crushed
2/3 cup evaporated milk
1 tablespoon salt
1 dash pepper
1 cup cheddar cheese, grated
1/8 teaspoon allspice

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.

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