Pour the creamy mixture directly into the slow cooker. If you’re using a removable crock, you can set it on the counter and whisk the mixture right inside the crock for fewer dishes, just like in a simple, high-angle kitchen snapshot.
Cover the slow cooker with the lid and cook on LOW for 3 to 3 1/2 hours, or until the edges are set and the center is just slightly wobbly when you gently jiggle the crock. Avoid lifting the lid too often so the heat stays steady.
Once done, turn off the slow cooker and let the pudding rest, covered, for about 20–30 minutes. It will continue to set as it cools slightly.
Serve warm, scooping the pudding into bowls. If you like a thicker, chilled texture, let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold, straight from the fridge.
For picky eaters, you can keep toppings simple—just a little whipped cream or even a sprinkle of cinnamon sugar on top so it feels familiar and not too “fancy.” If your family loves chocolate, whisk in 1/4 cup unsweetened cocoa powder with the other ingredients for a chocolate-caramel twist. For a lighter version, you can use 2% milk instead of whole milk, though the texture will be a bit less rich. If eggs are a concern, you can try using 1/4 cup cornstarch whisked into the milk in place of the eggs; the pudding will be more like a thick sauce but still very tasty. To dress this up for company, layer the chilled pudding in small glasses with crushed cookies and whipped cream for easy dulce de leche parfaits. You can also stir in a pinch of sea salt for a salted caramel flavor, or add 1/2 teaspoon of cinnamon for a warm, cozy spice that feels just right on a chilly Midwestern evening.
