Best Crock Pot Custard Recipes

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

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

TURNIP CUSTARD (CROCK POT)

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.

ALMOST NO SUGAR~FAT FREE CROCK POT BAKED CUSTARD

Steps:

• 1. Whisk all ingredients except nutmeg until combined or pulse in a blender/food processor
• 2. Place all ingredients in a small crock pot and sprinkle nutmeg on top
• 3. Cook on low for 6~8hrs (It'll be a little watery around the edges, cracking the lid for 1/2 hour at the end should rectify that)
• 4. Notes: I've never tried this in a conventional or convection oven, just in my crock pot. You can use desiccated coconut on top instead of nutmeg, if you like, and substitute coconut extract in the recipe for the vanilla. This is a Terrific custard...Slightly softer set than traditional, but delicious. You can have this in the pot cooking in less than 10min...Sometimes I spin it in my food processor after it's cooked and use it as a Faux Creme Anglaise, over Splenda Brown Sugar Blend dredged fresh halved strawberries (Lowest of fruits in the Glycemic Index) I served this, that way at a dinner party of 12 and EVERY wife there, wanted the recipe...LOL They couldn't believe how I made it...It's also extremely low-carb...Can't get much easier than this! Enjoy!

CROCK-POT PUMPKIN CRUNCH CUSTARD

Steps:

• In a medium-sized bowl mix together pumpkin, eggs, spices, sweetened condensed milk and vanilla and mix well until everything is well combined.
• Pour custard mixture into 6-7 quart oval crock-pot.
• In another bowl combine oatmeal, brown sugar, flour, cinnamon, and nuts and stir to combine well. Pour melted butter over the top and toss to mix.
• Sprinkle crumb topping over custard in crock-pot covering the top of the custard evenly and completely.
• Cover crock-pot and cook on low for 4 hours.
• Notes
• Serve either warm, room temperature or chilled with whipped cream or ice cream if desired.

CROCK POT CUSTARD

Steps:

• Beat all together, put in crock pot Sprinkle top with nutmeg. Turn on high for 1 1/2 hours. Check to see if done all way through. It fits in 1 1/2 qt. crock pot.
• Marlene Johnson's mother"s recipe