Father's Day Fix: Just 5 ingredients. I make it when I want dessert handled hours ahead so I can enjoy the weekend.

This slow cooker caramel pudding is the kind of Father’s Day dessert that quietly minds its own business on the counter while you get on with enjoying the weekend. It reminds me of the baked custards my mother used to tuck into the back of the woodstove—low and slow until the top turned a rich, glossy tan and the house smelled like Sunday supper. With just five pantry ingredients and hardly any hands-on work, you end up with a bubbling, thick, caramelized pudding right in the crock, ready to spoon up whenever everyone finally wanders in from the yard or the lake.

Serve this warm right out of the slow cooker, spooned into small bowls. It’s lovely plain, but a little whipped cream or a drizzle of extra caramel sauce never hurts, especially for a special day. A hot cup of coffee or after-dinner tea balances the sweetness nicely. If you’re feeding a crowd, set the slow cooker on the table, lift the lid, and let folks help themselves alongside a bowl of fresh berries or sliced peaches for something cool and bright against the rich, creamy pudding.

Servings: 6-8

1 cup granulated sugar

Lightly grease the inside of a 4- to 6-quart slow cooker crock with butter or neutral oil to help prevent sticking and make serving easier.

In a heavy-bottomed saucepan set over medium heat, sprinkle the granulated sugar in an even layer. Let it sit undisturbed until the edges begin to melt and turn light golden, then gently stir and swirl the pan, continuing to cook until all the sugar has melted into a deep golden-brown caramel. Watch closely so it doesn’t burn.

As soon as the sugar is a rich amber color, carefully pour in 1 cup of the milk while whisking constantly. The caramel will seize and bubble up; keep whisking over medium heat until the hardened bits dissolve and you have a smooth, tan caramel milk. Remove from heat and let cool for about 10 minutes so it doesn’t scramble the eggs.

In a large bowl, whisk the eggs, remaining 3 cups milk, vanilla extract, and salt until well combined but not frothy. Slowly pour the warm caramel milk into the egg mixture in a thin stream, whisking steadily so the eggs warm up gently without curdling.

For the smoothest, glossy pudding, pour the custard mixture through a fine-mesh strainer into a large measuring pitcher or bowl to catch any little cooked egg bits or caramel clumps.

Pour the strained custard into the prepared slow cooker crock. Lay a clean kitchen towel over the top of the crock, then place the lid on over the towel (the towel keeps condensation from dripping back onto the pudding).

Cook on LOW for 3 1/2 to 4 1/2 hours, without lifting the lid for at least the first 3 hours. The pudding is done when the edges are set, the center is just barely wobbly like soft gelatin, and a thin knife inserted near the edge comes out mostly clean. The surface should look thick, glossy, and a deep tan from the slow caramelization.

Turn off the slow cooker and let the pudding rest, covered, for 30 minutes. It will continue to thicken as it cools. Serve warm, scooped straight from the crock, or cool to room temperature and then chill for a firmer, sliceable pudding. Keep the slow cooker on the “warm” setting if you want to hold it for guests for up to 2 hours.

Refrigerate any leftovers in a covered container within 2 hours of cooking and enjoy within 3 days. The pudding will thicken more in the fridge; you can gently rewarm portions in the microwave or enjoy it cold.

For a deeper flavor, stir 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg into the custard with the vanilla. A splash of bourbon (about 1 tablespoon) folded in after cooking gives a grown-up twist that many dads appreciate; just stir it gently into the hot pudding and let it sit 10 minutes before serving. If you prefer a lighter sweetness, reduce the sugar to 3/4 cup; the pudding will still caramelize but be less intense. You can also swap half-and-half for 1 cup of the milk for an extra-rich texture. For a simple topping bar, set out crushed shortbread cookies, toasted pecans, or a little sea salt for sprinkling on each serving. Food safety notes: Always temper the hot caramel into the eggs slowly to avoid scrambling. Make sure the pudding reaches at least 160°F in the center to safely cook the eggs; a digital thermometer is handy for this. Do not leave the finished pudding at room temperature for more than 2 hours—cool and refrigerate promptly if not holding on the slow cooker’s warm setting. Reheat leftovers gently until steaming but not boiling to maintain a smooth texture and keep them safe to eat.