I have never tried making desserts in the slow cooker – and this last week it was so cold that it sounded like a good idea. Here is the first experiment – which turned out so well that I have made it twice this week !
Slow Cooker Lemon Pudding Cake
Ingredients:
- 3 eggs, separated
1/4 cup lemon juice
3 tablespoons butter
1 1/2 cups milk
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
Directions:
- Beat egg whites until stiff peaks form and set aside. ( TIP: Add a pinch of salt – helps make the whites stiffer faster).
- Beat egg yolks; blend in lemon juice, butter and milk.
- Combine sugar, flour, and salt ( best to use a sifter as it blends the ingredients well); add to egg-milk mixture, beating until smooth. Fold into beaten whites. Spoon into crock pot.
- Cover and cook on HIGH for 2 to 3 hours. This tends to over-brown around the edges, at about 2 hours take a look and turn it off. It will stay warm for a while.
Delicious easy and fast – what could be better!
