Slow Cooker Egg Custard

Love this recipe. From a low carb slow cooker book by Broihier & Mayone.

• Ready In: 4 hrs 10 mins
• Serves: 6

Ingredients

• 2  teaspoons  softened butter
• 8  eggs, well beaten
• 2  cups half-and-half
• 2  cups  whole milk (I used low carb soymilk)
• 1  cup Splenda granular, sugar substitute
•  ground cinnamon or  nutmeg
•  whipped cream

Directions

1. Grease slow cooker with the butter (leave excess in crock); set aside.
2. In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
3. Mix well and pour into crock pot.
4. Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
5. If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
6. Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.