My grandfather shared this secret with me for the holidays. Just 4 ingredients. Get an incredibly rich dessert in no time

This slow cooker 4-ingredient Irish cream custard is one of those holiday secrets that feels almost too easy for how luxurious it tastes. My grandfather passed down a version of this years ago—he loved anything creamy, boozy, and fuss-free—and I’ve adapted it for the slow cooker so it practically makes itself. Instead of standing over a stove with a temperamental water bath, you whisk four ingredients, pour, cover, and let gentle heat do the work. The result is a silky, pale golden custard with a soft jiggle, a glossy top, and just enough Irish cream to feel festive without being overpowering.

Serve the custard warm or chilled, straight from the slow cooker crock or spooned into small ramekins. It pairs beautifully with a cup of strong coffee or espresso, especially if you echo the Irish cream notes with a splash in the mug. A crisp butter cookie or shortbread on the side gives a nice textural contrast to the smooth custard. For a simple finishing touch, add a light dusting of cocoa powder just before serving, and if you want a little extra richness, a small dollop of softly whipped cream on top is lovely without stealing the spotlight.

Servings: 6

2 cups heavy cream

Prepare the slow cooker: Set a 4- to 6-quart slow cooker on a stable, heat-safe surface. Place a clean folded kitchen towel on the bottom of the crock to help diffuse the heat and keep the custard from cooking too hard against the ceramic.

Make the custard base: In a medium mixing bowl, whisk the eggs and granulated sugar together until the mixture is smooth, slightly thickened, and the sugar is mostly dissolved. You don’t need to whip in a lot of air—just blend until evenly combined.

Add liquids: Slowly whisk in the heavy cream, followed by the Irish cream liqueur. Pour in a thin stream while whisking to keep the mixture smooth. Continue whisking until you have a uniform, pale golden custard base with no streaks.

Strain the mixture (optional but recommended): For the smoothest texture, pour the custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This catches any stray egg bits and helps create that glossy, velvety finish.

Pour into the slow cooker: Lightly grease the inside of the slow cooker crock with a thin film of neutral oil or softened butter, then wipe out any excess. Pour the strained custard mixture directly into the crock. Tap the crock gently on the counter to release any surface bubbles.

Create a gentle water bath: Carefully pour hot tap water into the slow cooker around the outside of the custard (between the crock and the outer housing) only if your model is designed for this; otherwise, skip this step. The water should come about halfway up the outside of the crock, not into the custard itself. This helps the custard cook gently and evenly.

Cover and cook: Place a clean kitchen towel over the top of the slow cooker, then set the lid on top of the towel. The towel will catch condensation so it doesn’t drip onto the custard and mar the glossy surface. Cook on LOW for 2 to 3 hours, resisting the urge to lift the lid too often.

Check for doneness: Begin checking around the 2-hour mark. The custard is done when the edges are set and slightly darker, and the center still has a gentle jiggle when you nudge the crock. A thin knife or toothpick inserted near the edge should come out mostly clean, while the center will look just barely set. If it’s still very liquid, continue cooking in 15- to 20-minute increments.

Cool slightly: Once done, turn off the slow cooker and carefully remove the crock from the base, avoiding splashing any water into the custard if you used a water bath. Let the custard cool, uncovered, on a heat-safe surface for about 30 minutes. As it cools, it will firm up a bit more while keeping that tender, jiggly texture.

Chill or serve warm: For a classic, spoonable custard, cover the cooled crock and refrigerate for at least 2 hours or up to overnight. If you prefer it warm, let it cool just enough so it’s not piping hot before serving.

Finish and garnish: Just before serving, use a spoon to gently break the surface or scoop into shallow bowls or ramekins. Lightly dust the top with cocoa powder for a soft, even veil that complements the Irish cream flavor and highlights the glossy surface and darker edges of the custard.

Store leftovers: Cover and refrigerate any remaining custard for up to 3 days. The texture will stay silky, and the Irish cream flavor will deepen slightly as it rests.

For a slightly lighter version, you can swap up to 1/2 cup of the heavy cream for whole milk, though the custard will be a bit softer and less rich. If you prefer a stronger Irish cream note, increase the liqueur to 1 1/4 cups and reduce the heavy cream to 1 3/4 cups to keep the liquid ratio balanced. For a firmer, sliceable custard that holds its shape more like a flan, add one extra egg (6 total) while keeping the other ingredients the same. If you don’t have a fine-mesh sieve, let the custard mixture rest for 5 to 10 minutes after whisking, then skim off any foam on top before pouring into the slow cooker—this helps maintain a smooth, glossy surface. To play with flavor without adding more ingredients, vary your garnish: use cocoa powder for a classic look, or try a light dusting of instant espresso powder for a mocha edge. For individual portions, pour the custard into heat-safe ramekins, place them in the slow cooker on the towel, and add hot water halfway up the sides of the ramekins; cooking time will be slightly shorter, so begin checking around 1 1/2 hours. Always cook on LOW for the most delicate texture—HIGH tends to create bubbles and curdling, which takes away from that rich, holiday-worthy smoothness my grandfather always insisted on.