Ingredients
1
can (12 oz) evaporated low-fat milk
1/2
cup 1% low-fat milk
1
teaspoon vanilla bean paste
1
whole egg
2
egg yolks
1/3
cup sugar
Preparation
In 2-quart saucepan, heat evaporated milk and milk to simmering over medium heat, about 4 minutes. Remove from heat; stir in vanilla bean paste with whisk until blended.
In medium bowl, beat egg, egg yolks and sugar with whisk until blended. Gradually add hot milk mixture, stirring vigorously. Pour egg mixture through strainer into separate bowl.
Place 4 metal canning jar bands in 6-quart oval slow cooker. Spoon egg mixture evenly into 4 (8-oz) individual baking dishes (ramekins). Cover dishes with foil. Place 1 dish on each band, making sure dishes do not touch each other or side of slow cooker. Carefully pour hot water into slow cooker to depth of 1 inch up sides of dishes.
Cover; cook on High heat setting 1 hour 45 minutes or until knife inserted in center of custards comes out clean. Remove dishes from slow cooker to cooling rack. Serve warm or chilled.
