Cover and cook: Lay a clean kitchen towel over the top of the slow cooker, then place the lid on top of the towel. (The towel catches condensation so it doesn’t drip onto the custard.) Cook on LOW for 2 to 3 hours, or until the custard is mostly set but still has a slight wobble in the center when you gently nudge a ramekin.
Check for doneness: If you prefer a more precise check, an instant-read thermometer inserted into the center of a custard should read about 175–180°F. The edges will be more set than the middle, and the custard will firm up further as it cools.
Cool the custard: Carefully lift the ramekins out of the slow cooker using tongs or an oven mitt. Let them cool on a wire rack until they reach room temperature. The texture will thicken and become more velvety as they cool.
Chill or serve: For a classic "snow" custard experience, cover and chill the custards in the refrigerator for at least 2 hours or until fully cold and softly set. Serve straight from the ramekins, optionally with a light sprinkle of cinnamon or nutmeg just before serving.
Variations & Tips
Because this recipe is intentionally minimalist, small tweaks can change the character of the custard without complicating the method. For a richer, more decadent custard, replace 1 cup of the whole milk with heavy cream; it will set a bit more firmly and taste closer to crème brûlée (without the caramelized top). If you enjoy a hint of flavor but want to stay close to the traditional profile, whisk in 1 teaspoon of vanilla extract or a pinch of ground nutmeg or cinnamon along with the milk—this keeps it within the spirit of Amish pantry cooking, which often leans on warm spices. For a slightly lighter version, you can use 2% milk, though the custard will be a bit softer and more delicate; chill it thoroughly so it holds its shape. If you’d like to serve this to a crowd, double the recipe and use a large, heatproof baking dish that fits inside your slow cooker instead of individual ramekins, then scoop or spoon out portions. Finally, for a textural contrast, you can spoon the chilled custard over a small handful of crumbled graham crackers or simple butter cookies just before serving—this stays true to the simplicity of the dish while adding a pleasant crunch.
