Ingredients:

  • 1 cup Heavy Cream (Full-fat)
  • 1 cup Whole Milk (Full-fat)
  • ½ cup Granulated Sugar
  • 3 Large Eggs
  • 2 Large Egg Yolks
  • 1 Tbsp Pure Vanilla Extract
  • Pinch Fine Sea Salt
  • Approximately 3 cups Boiling Water (for the water bath)

Instructions:

  1. Warm the Dairy: In a medium saucepan, combine the cream, milk, sugar, and salt. Heat over medium-low heat until steam is rising and the mixture is just shy of simmering (approximately 170°F / 77°C). Stir until the sugar is completely dissolved. Do not boil. Remove from heat.
  2. Prepare the Eggs: In a large bowl, gently whisk the whole eggs and extra yolks until just combined. Avoid incorporating too much air. Stir in the vanilla extract.
  3. Temper the Mixture: Slowly drizzle the warm dairy mixture into the egg mixture, whisking constantly but gently. This 'tempering' step is crucial to prevent the eggs from scrambling. Add the dairy in a thin, steady stream.
  4. Strain for Silky Results: Pour the entire custard base through a fine-mesh sieve into a clean bowl or measuring jug. This removes any stray egg bits, guaranteeing a flawless, smooth texture.
  5. Divide the Custard: Carefully pour the strained custard mixture evenly into the six prepared 6 oz ramekins.
  6. Set Up the Slow Cooker: Place the filled ramekins inside the slow cooker insert, ensuring they are not touching the sides of the crock pot or each other.
  7. Create the Bain-Marie: Carefully pour boiling water into the slow cooker, surrounding the ramekins. The water level should reach about halfway up the sides of the custard mixture in the ramekins.
  8. Cover and Cook: Place the lid on the slow cooker. Cook on the LOW setting for 2 hours 30 minutes to 3 hours. Do not lift the lid during this time!
  9. Check for Doneness: After 2 hours 30 minutes, gently remove the lid. Nudge a ramekin lightly. The custard should be set around the edges but should have a slight, gentle 'wobble' in the very centre. If the centre is still liquid, replace the lid and cook for another 15–30 minutes.
  10. Initial Cooling: Carefully remove the ramekins from the water bath (use tongs or a slotted spoon). Place them on a wire rack to cool completely to room temperature (about 1 hour).
  11. Chill and Set: Once cooled, cover each ramekin tightly. Transfer to the refrigerator and chill for a minimum of 4 hours, or ideally, overnight. The custard needs this time to fully firm up and develop its flavour.
  12. Serve: Serve chilled, often garnished with fresh fruit or a light dusting of nutmeg.