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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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