Little jars of goodness, straight from the slow cooker to the fridge to the table, all with no mess! The most perfectly set custard – rich, creamy and soft with just the right amount of hold. Just like my ‘baked’ cheesecakes (page 136), this dessert is going to be your new secret weapon – whip up the day before, then simply pull straight out of the fridge to serve, already portioned out, already looking pretty. No effort whatsoever, so you can continue enjoying that glass of wine. I love these jars topped with my rhubarb and strawberry compote (page 37), but really the custard is pretty delicious just as it is – maybe with a sprinkling of cinnamon, a couple of fresh raspberries or some fresh passionfruit pulp.
Serves 5
+ nut free
+ soy free
Ingredients
Caster sugar
Pouring cream
Free-range eggs
Vanilla extract or Vanilla bean paste
Method
This recipe can be found on page 141 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
We’ve redefined slow cooking and given it a modern makeover - you’ll be amazed by what you can create! With the right recipes and accessories, slow cooker meals can be vibrant, interesting and full of flavour – let us show you.
