Ingredients:
- 2 cups milk, scalded
- 3 eggs, slightly beaten
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- nutmeg
- coconut, optional
Preparation:
Scald milk and let cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in the milk. Pour into a buttered 1-qt baking dish which fits in your slow cooker. Sprinkle with nutmeg and coconut, if desired. Cover baking dish with foil.Set baking dish on a trivet or ring of foil in slow cooker.
Pour hot water around baking dish to about 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 6 servings.
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