I’ve been searching for a recipe like this for ages. I finally discovered it, and it’s absolutely delicious!

In a large mixing bowl, whisk together the eggs and sugar until light and frothy.

Gradually add the milk and heavy cream, continuing to whisk until well combined.

Stir in the vanilla extract and salt, ensuring the mixture is smooth.

Pour the custard mixture into the slow cooker, covering the top with a lid.

Set the slow cooker to low heat and cook for 2 to 3 hours, or until the custard is set but still slightly wobbly in the center.

Once cooked, turn off the slow cooker and let the custard cool slightly before serving.

For a chilled custard, transfer to a bowl and refrigerate for a few hours before serving.

For a richer flavor, substitute half of the milk with coconut milk, adding a subtle tropical note to the custard. If you prefer a spicier custard, try adding a teaspoon of ground cinnamon or a pinch of nutmeg to the mixture before cooking. For those with dietary restrictions, you can use almond or soy milk instead of whole milk, adjusting the sugar to taste, as these alternatives can change the sweetness level. Consider adding a tablespoon of bourbon or rum for an adult version that enhances the vanilla’s depth.