Ingredients
4 large eggs
1/2 cup granulated sugar
3 cups whole milk
Directions
Prepare the slow cooker: Set a 4- to 6-quart slow cooker on a stable, heat-safe surface. Place a folded kitchen towel on the bottom of the crock; this helps diffuse the heat and keeps the custard cups from rattling.
Prepare the baking dishes: Lightly grease four to six small heatproof ramekins or custard cups with a neutral oil or a thin film of butter. Arrange them in the slow cooker crock so they sit flat on the towel.
Mix the custard base: In a medium bowl, whisk the eggs and sugar together until the mixture is smooth and slightly lightened in color. This helps the sugar dissolve and gives you a more even texture.
Add the milk: Slowly whisk in the whole milk until fully combined. The mixture will be thin—that’s normal for a baked-style custard.
Fill the ramekins: Divide the custard mixture evenly among the prepared ramekins, leaving a little space at the top of each for expansion.
Create a water bath in the slow cooker: Carefully pour hot tap water into the slow cooker around the ramekins until the water level reaches about halfway up the sides of the cups. Avoid getting water into the custard.
Cover and cook: Lay a clean kitchen towel over the top of the slow cooker, then place the lid on top of the towel. (The towel catches condensation so it doesn’t drip onto the custard.) Cook on LOW for 2 to 3 hours, or until the custard is mostly set but still has a slight wobble in the center when you gently nudge a ramekin.
Check for doneness: If you prefer a more precise check, an instant-read thermometer inserted into the center of a custard should read about 175–180°F. The edges will be more set than the middle, and the custard will firm up further as it cools.
Cool the custard: Carefully lift the ramekins out of the slow cooker using tongs or an oven mitt. Let them cool on a wire rack until they reach room temperature. The texture will thicken and become more velvety as they cool.
Chill or serve: For a classic “snow” custard experience, cover and chill the custards in the refrigerator for at least 2 hours or until fully cold and softly set. Serve straight from the ramekins, optionally with a light sprinkle of cinnamon or nutmeg just before serving.
