in Soup Recipes

Egg custard with parsley for the slow cooker

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Ingredients for 4 servings:

  • 200 ml milk
  • 2 eggs
  • 2 egg yolks
  • 2 tbsp parsley, fresh and chopped
  • Salt
  • nutmeg
  • Butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

Soup garnish, suitable for all slow cookers / crock pots

Whisk the milk with the whole eggs, egg yolk, and chopped parsley. Season with salt and nutmeg. Grease a suitable dish that fits in the crock pot with butter and pour the milk and egg mixture into the dish. Place the dish in the crock pot and fill with just enough water to prevent it from floating. Set the crock pot to high and let the egg custard set for two hours. After the cooking time, turn out the egg custard, cut into cubes or diamond shapes, serve on plates, and pour hot soup or broth over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Egg custard with parsley for the slow cooker