A creamy dessert delight from Sunbeam.
Turn slow cooker to HIGH and add 2 cups hot water.
Lightly spray 4 x 1 cup metal moulds with cooking spray.
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.
Beat eggs, yolks and sugar until light and creamy.
Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer.
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.
To remove, carefully run a thin knife or spatula around edge of custard.
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