Vanilla Bean Baked Custard

Ingredients

• 1 large eggs lightly beaten
• 2 large egg yolks 
• 12 ounce evaporated milk low-fat canned
• 0.5 cup milk 1% low-fat
• 0.3 cup sugar 
• 1 teaspoon vanilla bean paste 

Equipment

• bowl
• sauce pan
• ladle
• knife
• whisk
• wire rack
• sieve
• ramekin
• aluminum foil
• slow cooker
• canning jar

Directions

1. Combine milks in a medium saucepan. Bring to a simmer over medium heat, about 4 minutes.
2. Remove from heat; add vanilla bean paste, stirring with a whisk until blended.
3. Combine egg, egg yolks, and sugar in a medium bowl, stirring with a whisk until blended. Gradually add hot milk, stirring vigorously with a whisk.
4. Pour egg mixture through a sieve into a bowl.
5. Place 4 metal canning jar bands in bottom of a 6-quart oval electric slow cooker. Ladle egg mixture evenly into 4 (8-ounce) ramekins. Cover ramekins with foil. Set 1 ramekin on each band, making sure ramekins do not touch each other or sides of slow cooker. Carefully pour hot water into slow cooker to depth of 1 inch up sides of ramekins.
6. Cover and cook on HIGH for 1 hour and 45 minutes or until a knife inserted in center of custards comes out clean.
7. Remove ramekins from slow cooker, and cool on a wire rack.
8. Serve warm or chilled.