Serves: 5
Total Calories: 128
Scald milk, let cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly cooled milk. Pour into buttered 1-qt baking dish. Sprinkle with nutmeg or coconut. Cover with foil. Set baking dish on a trivet or meat rack in crockpot. Pour hot water around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or until knife inserted in custard comes out clean. Serve warm or chilled. Makes 5 to 6 servings.
Tip #1: Foil speeds cooking! You can decrease cooking times a bit by using a piece of aluminum foil on top of the contents or between the lid and the pot. The foil reflects heat back into the food, heat which would otherwise be lost through the lid. This trick can help speed up cooking in a cooker which cooks at lower temperatures.
Tip #2: A metal meat rack or metal trivet will keep a roast out of juices and fats in the bottom of the crock-pot and prevent the meat from sticking to the bottom. Use a meat rack only when the recipes say to, for it is not necessary or useful for all meat or dessert recipes. It is most useful for fatty meats or roasts which produce a lot of grease while cooking!
Tip #3: Do not scrape or scratch crockpot to remove stubborn food. Food will stick at the scratch later. Instead, fill the pot with water and let it soak. Also, keep kitchen utensils OUT of the pot when cleaning up. A knife or handful of silverware can scratch the cooking surface. If the glaze on the cooking surface should crack, get a new liner or crock-pot. A crack can trap food you can NEVER clean out.
This Favorite Baked Custard recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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