Instructions

1. Prepare the Slow Cooker Water Bath

Place a folded kitchen towel on the bottom of your slow cooker.
This prevents the ramekins—or the baking dish—from rattling and allows gentle heat circulation.
Fill the slow cooker with about 1–2 inches of hot water.

2. Make the Custard

In a medium bowl, whisk the eggs until smooth.
Add the sugar and continue whisking until fully dissolved.
Warm the milk slightly on the stovetop or microwave (not boiling—just warm).
Slowly pour the warm milk into the egg mixture while whisking continuously.
Blend until the mixture is silky and uniform.

3. Pour Into Dishes

Pour the custard mixture into individual ramekins or a single heat-proof baking dish.
Cover each ramekin with foil to prevent condensation from dripping into the custard.

4. Cook Low and Slow

Place the ramekins in the slow cooker.
Cover the cooker and cook on LOW for 2 to 3 hours, or until:
- The custard appears set around the edges
- The center jiggles slightly when tapped

5. Cool and Serve

Remove carefully and allow to cool.
Serve warm (the traditional way) or chilled for a firmer texture.

What to Expect

This custard is delicately sweet, creamy, and lightly eggy—more rustic than French crème brûlée, but warmer and more nostalgic. The simplicity is the charm. Add a sprinkle of nutmeg, a drizzle of maple syrup, or enjoy it as the Amish do: plain and pure.

Tips for the Creamiest Result

Use whole milk for the richest texture.
Warm, not hot, milk keeps the eggs from scrambling.
Foil covers keep texture smooth.
Do not overcook—the jiggle test is key.

In Closing

The Slow Cooker Amish 3-Ingredient Sugar Snow Custard proves that the old ways are often the best. With only a few humble ingredients and a modern slow cooker, you can create a dessert that feels timeless, soothing, and beautifully simple—just like a quiet snowfall at the start of spring.