Slow Cooker Chocolate Custard Pots

Slow Cooker Chocolate Custard Pots


Servings 2
Time Needed Prep
Ingredients 5
Difficulty Easy

Rating (click to rate)

3.0 based on 6 ratings.


  • 3 Eggs beaten
  • 1/4 cup Sugar
  • 1/4 cup Cocoa
  • 1 tsp Vanilla Extract
  • 1 Milk (350ml)

Nutrition Information

Qty per
170g serve
Qty per
Energy 45.325kcalcal 26.587684769194kcalcal
Protein 4.375gg 2.5663788387253gg
Fat (total) 0.305gg 0.17891326761399gg
 - saturated 0.2gg 0.11732017548459gg
Carbohydrate 6.15gg 3.607595396151gg
 - sugars 6.15gg 3.607595396151gg
Dietary Fibre 0gg 0gg
Sodium 64.925mgmg 38.085061966684mgmg

Nutritional information does not include the following ingredients: Eggs, Sugar, Cocoa, Vanilla extract

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Slow Cooker Chocolate Custard Pots – yet another delicious dessert.

You’ll go crazy over these Slow Cooker Chocolate Custard Pots! I had a taste and it made me so weak in the knees I can hardly speak…. lol I know that’s a song but I vividly remember feeling exactly that way the first time I tasted this little pot of chocolate gold.

These Slow Cooker Choc Custard Pots are cute little desserts that are so simple to make – you just leave it and they cook themselves in the slow cooker. Pop them on after school, they’ll be ready for after dinner!

Slow Cooker Chocolate Custard Pots


  1. Preheat slow cooker to high and boil the kettle.

  2. Mix sugar and cocoa together and add enough 1/4 cup boiling water to make a thick but smooth paste.

  3. Use a small whisk or fork to ensure the sugar is dissolved and no cocoa lumps.

  4. Add the milk to this mixture and whisk until combined.

  5. Whisk in the eggs.

  6. Carefully fill small ramekins, bowls or tea cups and place them carefully into your slow cooker. Very carefully pour boiling water into your slow cooker to come half way up sides of ramekins.

  7. Take a sheet of foil or baking paper and place that over the ramekins lightly. This will stop water droplets.

  8. Put on the lid, cook on high for 1-1.5 hours until just set. You will need to check them as they will take more or less time depending on size of ramekin you use.

Recipe Hints and Tips:

  • Slow Cooker Choc Custard Pots are not suitable to freeze.
  • These can be eaten warm, but they taste better once they have cooled.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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