Ingredients

The following ingredients have 4 Servings
  • 12 oz evaporated milk
  • 1/2 cup milk
  • 1 tablespoon pure vanilla extract
  • 1 large egg (slightly beaten)
  • 2 large egg yolks
  • 1/2 cup sugar
  • Garnish: sprinkling of sugar and ground cinnamon

Instruction

  • Combine your milks in a medium saucepan and simmer over medium heat for around 4 minutes
  • Pour in your vanilla extract and stir until it is completely combined
  • In a separate bowl, mix together your egg, yolks and sugar until everything is blended
  • Pour your hot milk mixture slowly into your egg mixture while stirring quickly with a whisk
  • Pour all of this through a sieve into a different bowl
  • Put 4 metal canning jar bands in the bottom of a 6-quart oval crock pot (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker) Check to see if your ramekins will fit in the bands without touching your crock pot, and if the ramekins touch the bottom, place the lid in the band
  • Use a ladle to evenly fill 4 ramekins with your custard mixture and cover them with foil
  • Gently place a ramekin in each band (make sure the ramekins don’t touch each other or the sides of your crock pot)
  • Pour hot water into your crock pot around the ramekins until it is one inch up the sides of your ramekins
  • Cover and cook on high for 1.5-2 hours, until it can pass the toothpick test
  • Place your ramekins on a wire rack to cool
  • Serve warm or chilled with a sprinkling of sugar and cinnamon