Variations & Tips
For a slightly richer, more old-fashioned custard, replace 1/2 cup of the whole milk with additional heavy cream. If you prefer a lighter version, use 2% milk in place of whole milk, keeping the heavy cream as written to maintain a creamy texture. A pinch of fine sea salt whisked into the custard base will deepen the butterscotch flavor and give it a more grown-up profile.
For a subtle spice note that feels very vintage, add 1/4 teaspoon ground nutmeg or 1/2 teaspoon ground cinnamon to the mixture before cooking. You can also stir in 1/4 cup finely chopped toasted pecans or walnuts after cooking for a bit of texture, though the classic version is perfectly smooth.
Finished pudding garnished with crushed cookies and nuts
Finished pudding garnished with crushed cookies and nuts
If you’d like individual servings, set small heat-safe ramekins in the slow cooker, pour in the custard, and pour hot tap water into the crock around the ramekins to halfway up their sides; cook on LOW and begin checking at about 2 hours.
Food safety tips: Always use pasteurized eggs and keep them refrigerated until you’re ready to mix. Make sure the custard reaches at least 160°F in the center for safety—use an instant-read thermometer if you’re unsure. Cool leftovers quickly and store them in the refrigerator within 2 hours of cooking. Do not leave the pudding sitting at room temperature for extended periods, especially on warm days or during buffet-style gatherings.
