A creamy dessert delight from Sunbeam.


  • ½ cup caster sugar

  • 2 tablespoons water

  • 3 eggs

  • 2 egg yolks

  • 1⁄3 cup caster sugar, extra

  • 250ml milk

  • 200ml pouring cream

  • 1 vanilla bean, seeds scraped


  • 1.

    Turn slow cooker to HIGH and add 2 cups hot water.

  • 2.

    Lightly spray 4 x 1 cup metal moulds with cooking spray.

  • 3.

    Combine sugar and water in a small saucepan. Stir over low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden colour. Remove from heat, once the bubbles have subsided, pour into moulds. Allow to cool.

  • 4.

    Beat eggs, yolks and sugar until light and creamy.

  • 5.

    Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer.

  • 6.

    Pour mixture into moulds. Place in slow cooker. Turn slow cooker to LOW and cook for 1 hour or until just set. Remove from slow cooker and refrigerate for several hours.

  • 7.

    To remove, carefully run a thin knife or spatula around edge of custard.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 656kj
  • Fat Total 25g
  • Saturated Fat 14g
  • Protein 8g
  • Carbohydrate 101g
  • Sugar 100g
  • Sodium 97mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This slow cooker recipe is from Sunbeam. Find out more about their

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