Step 1

Combine your milks in a medium saucepan and simmer over medium heat for around 4 minutes

Step 2

Pour in your vanilla extract and stir until it is completely combined

Step 3

In a separate bowl, mix together your egg, yolks and sugar until everything is blended

Step 4

Pour your hot milk mixture slowly into your egg mixture while stirring quickly with a whisk

Step 5

Pour all of this through a sieve into a different bowl

Step 6

Put 4 metal canning jar bands in the bottom of a 6-quart oval crock pot (I used Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker) Check to see if your ramekins will fit in the bands without touching your crock pot, and if the ramekins touch the bottom, place the lid in the band

Step 7

Use a ladle to evenly fill 4 ramekins with your custard mixture and cover them with foil

Step 8

Gently place a ramekin in each band (make sure the ramekins don’t touch each other or the sides of your crock pot)

Step 9

Pour hot water into your crock pot around the ramekins until it is one inch up the sides of your ramekins

Step 10

Cover and cook on high for 1.5-2 hours, until it can pass the toothpick test

Step 11

Place your ramekins on a wire rack to cool

Step 12

Serve warm or chilled with a sprinkling of sugar and cinnamon