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Slow Cooker Caramel-Topped Custard Cake

A delightful dessert that combines caramel and creamy custard, made effortlessly in a slow cooker.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the caramel
  • ¾ cup ¾ cup granulated sugar (for caramelizing) Melted until amber
For the custard batter
  • ¼ cup ¼ cup granulated sugar (for sweetening custard batter)
  • 3 cups 3 cups whole milk Can be substituted with any milk or milk alternative
  • 4 large 4 large eggs Ensure they are whisked well with sugar
  • 1 cup 1 cup self-rising flour

Method
 

Preparation
  1. Lightly grease the slow cooker insert with butter or nonstick spray.
  2. In a saucepan, melt ¾ cup sugar over medium heat until it turns amber. Pour this caramel into the slow cooker.
  3. Warm the milk in another saucepan, then let it cool slightly.
  4. In a bowl, whisk the eggs and the remaining ¼ cup sugar until smooth.
  5. Mix in the self-rising flour until fully combined.
  6. Gradually add the warm milk while whisking the mixture.
  7. Pour the batter over the caramel in the slow cooker.
Cooking
  1. Cook on LOW for 3-4 hours until the cake is set.
  2. Let it rest for 20-30 minutes before serving.

Notes

Serve warm or at room temperature. Drizzle extra caramel sauce on top, and pair with whipped cream or vanilla ice cream. For a stronger caramel flavor, let the sugar cook slightly longer.