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Custard With Fruit

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  Egg yolks 5 (Cold)
  Sugar 1⁄3 Cup (5.33 tbs)
  Heavy cream 1 1⁄4 Cup (20 tbs)
  Vanilla extract 1 Teaspoon
  Raspberries/Strawberries, rinsed and sliced 1 Pint, drained, rinsed

1. Place a vegetable steamer or other low rack in a 3 1/2- or 4-quart electric slow cooker that will hold a 1-quart souffle dish. Add 2 1/2 to 3 cups warm tap water to the cooker.
2. In a medium bowl, whisk together the egg yolks and sugar until well blended. Whisk in the cream and vanilla until well mixed. Turn the mixture into a buttered 1-quart souffle dish. Cover with foil. Make two handles by folding two 20- to 22-inch-long pieces of foil lengthwise into quarters and placing them crisscross underneath and up around the souffle dish to use for lifting it in and out of the pot. Place the souffle dish on the rack in the slow cooker.
3. Cover and cook on the high heat setting about 1 3/4 to 2 hours, or until the pudding is set and a knife inserted in the center comes out clean. Using the foil handles, carefully lift the dish out of the cooker. Cool to room temperature, then cover with plastic wrap and refrigerate until well chilled.

Recipe Summary

Slow Cooked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1795 Calories from Fat 1181

% Daily Value*

Total Fat 134 g206.2%

Saturated Fat 76.3 g381.7%

Trans Fat 0 g

Cholesterol 1336.5 mg445.5%

Sodium 155.3 mg6.5%

Total Carbohydrates 136 g45.2%

Dietary Fiber 31.2 g124.8%

Sugars 89.2 g

Protein 24 g47.6%

Vitamin A 113% Vitamin C 212.6%

Calcium 41.3% Iron 30.3%

*Based on a 2000 Calorie diet


Custard With Fruit Recipe