This little slow cooker dessert is the kind of thing a farm wife would have pulled together on a chilly April evening when the hens were laying well and the pantry was running low. It’s a sweet, custardy noodle pudding that starts by pouring dry uncooked egg noodles straight into the slow cooker, then bathing them in a simple, creamy mixture made from just five more pantry staples. The noodles soften and puff up as they soak in the vanilla-scented custard, giving you a cozy, old-fashioned treat that feels like something Grandma might have served after Sunday supper. It’s humble, easy, and uses what most of us already have on hand, but the flavor will have your husband (and everyone else at the table) asking for seconds.
Serve this warm right out of the slow cooker, spooned into small bowls. A little dollop of whipped cream or a splash of heavy cream over the top makes it extra special, and a few fresh berries are lovely if you have them. It pairs nicely with a cup of coffee after dinner or a mug of hot tea on a rainy afternoon. For a bigger spread, you can set it alongside simple butter cookies or a fruit plate to balance the sweetness.
Slow Cooker Sweet Egg Noodle CustardServings: 6
Ingredients
2 cups dry uncooked egg noodles
1 (14-ounce) can sweetened condensed milk
2 cups whole milk
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Directions
Lightly grease the inside of a 3- to 4-quart slow cooker with butter or nonstick spray so the custard doesn’t stick.
Pour the dry uncooked egg noodles evenly into the bottom of the slow cooker, spreading them out in a single, fairly even layer.
In a medium bowl, whisk together the sweetened condensed milk, whole milk, eggs, vanilla extract, and ground cinnamon until the mixture is smooth and the eggs are fully incorporated.
Slowly pour the milk mixture over the dry noodles in the slow cooker, pressing down gently with the back of a spoon so all the noodles are moistened and mostly submerged.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the custard is set around the edges and just slightly wobbly in the center and the noodles are tender.
Once done, turn off the slow cooker and let the dessert rest, covered, for 15 to 20 minutes. This helps the custard finish setting and makes it easier to spoon out.
Serve warm, scooping down to the bottom so you get plenty of soft noodles and creamy custard in each portion. Store any leftovers covered in the refrigerator and reheat gently on LOW or in the microwave.
Variations & Tips
For a little crunch and nostalgia, sprinkle 1/3 cup of raisins over the dry noodles before adding the custard mixture; they’ll plump up as everything cooks. If you like things less sweet, replace 1/2 cup of the whole milk with regular evaporated milk and add just 2 to 3 tablespoons of sugar instead of using the full can of sweetened condensed milk, then taste the custard mixture before cooking and adjust. A pinch of nutmeg or a bit of lemon zest gives this a flavor similar to some old church potluck noodle puddings. You can also use 2% milk instead of whole if that’s what you keep on hand, though the custard will be a bit lighter. For a firmer texture, cook closer to 3 hours and let it rest a full 30 minutes before serving. If you’re feeding a crowd, this doubles nicely in a larger slow cooker; just keep an eye on the center for doneness and add 30 to 45 minutes more cooking time if needed.
