Low Carb Slow Cooker Pumpkin Custard Food

SLOW COOKER PUMPKIN CUSTARD

Steps:

• Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.
• Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.
• Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.
• Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.

LOW-CARB CUSTARD

Steps:

• Set oven to 350 degrees F.
• Beat the eggs and add heavy cream, water, flavor extract, and artificial sweetner together.
• Blend well.
• Pour mixture into 6 to 8 ramekin dishes (depending on size).
• Sprinkle with the cinnamon or nutmeg on top.
• Place ramekin dishes inside a larger baking dish of cool water.
• Be sure the level of the water is 1/2 way up the dishes.
• Bake for 30 minutes or until center is firm.
• Let sit for 5 minutes before serving or refrigerating.

SLOW COOKER EGG CUSTARD

Steps:

• Grease slow cooker with the butter (leave excess in crock); set aside.
• In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
• Mix well and pour into crock pot.
• Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
• If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
• Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.