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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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Love this recipe. From a low carb slow cooker book by Broihier & Mayone. Ingredients:
2 teaspoons softened butter |
8 eggs, well beaten |
2 cups half-and-half |
2 cups whole milk (i used low carb soymilk) |
1 cup splenda granular, sugar substitute |
ground cinnamon or nutmeg |
whipped cream |
Directions:
1. Grease slow cooker with the butter (leave excess in crock); set aside.
2. In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
3. Mix well and pour into crock pot.
4. Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
5. If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
6. Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.
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