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Crockpot Baked Custard


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  • 3 eggs, lightly beaten
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 cups milk
  • 1/4 teaspoon ground nutmeg


In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1- or 1 1/2-quart baking dish or souffle which will fit in the slow cooker, and sprinkle with the nutmeg. Place a rack or ring of aluminum foil in the slow cooker, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the crockpot. Cover and cook on high for 2 1/2 to 3 hours, or until set.
Serves 4 to 6.

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