Ingredients
4 cups whole milk
1 cup granulated sugar
1/2 cup all-purpose flour
Directions
Lightly grease the inside of your slow cooker crock with butter or nonstick spray to help prevent sticking.
In a large mixing bowl, whisk together the sugar and flour until well combined and no lumps of flour remain.
Gradually pour in the milk, whisking constantly, until the mixture is completely smooth.
Pour the milk mixture into the prepared slow cooker. Give it a quick stir to make sure everything is evenly distributed.
Cover and cook on LOW for 3 to 4 hours, stirring every 45–60 minutes to keep the texture smooth and prevent a skin from forming on top. The pudding is done when it has thickened to a loose custard consistency; it will thicken a bit more as it cools.
Once thickened, turn off the slow cooker. Remove the lid and let the pudding sit for about 10–15 minutes to cool slightly and set.
Serve warm in small bowls, or transfer to a container, cover, and chill in the refrigerator for a few hours if you prefer a colder, firmer pudding.
Variations & Tips
To keep the 3-ingredient spirit but add a little personality, you can swap part of the sugar for brown sugar for a deeper, almost caramel-like flavor. If you’re okay sneaking in a fourth ingredient, a teaspoon of vanilla extract or a pinch of cinnamon stirred in at the end makes it feel more like a classic Amish-style baked custard. For a slightly richer dessert, replace 1 cup of the milk with half-and-half or heavy cream. If you like texture, fold in a small handful of raisins after cooking, then let the pudding sit for 10–15 minutes so they plump up. For make-ahead prep, you can whisk the milk, sugar, and flour the night before and store the mixture in the fridge; in the morning, just give it a quick whisk, pour it into the slow cooker, and let it cook while you’re at work or running errands. Leftovers keep well in the fridge for 2–3 days—if the pudding thickens too much, just stir in a splash of milk before reheating.
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