Memorial Day Magic: Just 5 ingredients. I prep it when I want a rich crowd-pleaser handled completely hours ahead of the barbecue.

This is the kind of slow cooker dessert I turn to when Memorial Day sneaks up on me and I know the grill will be busy, the house will be full, and I want something rich and comforting that practically takes care of itself. It reminds me of the old baked puddings my mother used to make on the farm, where the top would bake into a golden crust and underneath you’d find a soft, spoonable center. Here we let the slow cooker do that work for hours while we’re outside tending the barbecue. Just five simple pantry staples melt together into a bubbling, golden-brown, caramel-scented mass with a glistening crust that looks like you fussed all day, even though you mixed it in minutes that morning.

Serve this warm right out of the slow cooker, spooned into small bowls. A scoop of vanilla ice cream or a dollop of whipped cream melts beautifully over the hot, caramelized top and creamy center. It’s lovely alongside grilled peaches or pineapple if you’ve got the grill going, and a pot of coffee or tall glasses of iced tea fit the holiday table. Let folks serve themselves from the slow cooker on the dessert table so you can stay outside and enjoy the evening.

Servings: 8

1 cup packed light brown sugar

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray so the pudding releases easily and the edges can brown without sticking.

In a medium bowl, whisk together the flour and brown sugar, breaking up any lumps in the sugar so the mixture is fairly smooth.

In a separate bowl or large measuring cup, whisk the milk, melted butter, and vanilla extract until well combined.

Pour the wet mixture into the dry mixture and whisk just until a smooth, pourable batter forms. Do not overmix; a few small lumps are fine.

Pour the batter into the prepared slow cooker and smooth the top with a spatula so it cooks evenly and forms a uniform crust.

Cover the slow cooker with its lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the top is deeply golden-brown, bubbling around the edges, and set in the center but still soft when gently pressed.

Once done, turn the slow cooker to WARM and slightly vent the lid with a wooden spoon handle for 10 to 15 minutes to let some steam escape and help the top develop a richer, caramelized crust.

Serve the pudding warm, spooned straight from the slow cooker, making sure to scoop down through the golden crust into the soft, custardy center. Store any leftovers covered in the refrigerator and reheat gently before serving.

For a deeper caramel flavor, use dark brown sugar in place of light brown sugar. If you’d like a hint of spice, add 1/2 teaspoon ground cinnamon or a pinch of nutmeg to the flour and brown sugar before mixing in the liquids. You can also stir in 1/2 cup chopped toasted pecans or walnuts for a bit of crunch that fits right in on a Midwestern holiday table. For a slightly lighter version, you may use 2% milk instead of whole; the texture will be a little less rich but still comforting. If your slow cooker tends to run hot, start checking at the earlier time and, if the edges are browning too quickly, switch to LOW or place a folded kitchen towel under the lid to catch excess steam and help prevent scorching. Always melt the butter gently and let it cool just slightly before mixing with the milk so it doesn’t cook the batter as you stir. Because this dessert is egg-free and fully cooked, food safety concerns are minimal, but do not leave it on WARM for more than 3 hours after cooking; cool leftovers promptly, refrigerate within 2 hours, and reheat only what you plan to eat. Avoid overfilling the slow cooker beyond two-thirds full so the batter has room to bubble and form that characteristic golden, viscous top without overflowing.