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Baked Custard
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3 eggs, lightly beaten
1/3 cup 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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