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7 ratings, avg : 3.57

The slow cooker does it again. The easiest way to make fruit curds? Yup. That’s it. How about these flavours? Lemon and ginger, or strawberry and black pepper.

Homemade curds aren’t particularly difficult, but they do need some attention. Anything where you need to cook eggs without scrambling them is tricky. The low temperatures of the slow cooker make this a doddle. Mix up your ingredients, pop them in a heatproof bowl or individual ramekins, and give them a hot water bath. So easy.

You can let your imagination run wild with the flavour combos, or use unusual fruit like these strawberrries. The strawberry version would be gorgeous as a filling in a vanilla cake, and the lemon, well that goes with everything. Even on a plain piece of toast.

Make sure you try your bowl or ramekins before starting. They need to easily fit in the slow cooker insert. If you don’t have any, it may work with coffee mugs, but I haven’t tried it so I can’t guarantee it. However, a pudding basin or some ceramic souffle cups are a good investment as accessories for the crockpot.


(ingredients for each flavour are good for two 200ml ramekins)

For the lemon ginger

2 eggs

8 Tbs icing (confectioner’s) sugar

6 Tbs lemon juice, freshly squeezed

2 Tbs butter

1/2 tsp ginger, fresh, grated (keep the juice)

1/16 tsp salt

For the strawberry and black pepper

2 eggs

12 Tbs strawberries, processed to a pulp

4 Tbs icing sugar

2 Tbs butter

1/8 tsp black pepper, freshly cracked

Show me more ideas and suggestions

I used 8 tablespoons and it was really lemony. If you don’t want it so tart, use less juice.

Step 1

In a medium sized bowl beat the ingredients for the lemon curd. It’s fine if the butter doesn’t completely mix in. Divide the mixture between two ramekins and put them in the slow cooker insert. Fill the insert with cold water about 3/4 way up the sides of the ramekins. Cover them with some foil, put the lid on and cook on low for about 5 hours. A couple of times during cooking, open and stir with a fork till smooth.

Step 2

Follow the same method for the strawberry curd.

Step 3

The curd is ready when it has tickened and sticks to the back of a spoon. It will thicken some more when cool.

Notes: Cooking times change drastically depending on the temperature of the water you fill the insert with. You can use hot, but not too hot, so you don’t risk scrambling the egg in the ramekins. It’s a good idea to check every hour and a half or every two hours because slow cookers run at different temperatures anyway. A 3.5lt cooker will fit two ramekins and a 6.5lt will fit four.

7 ratings, avg : 3.57

So, what do you think? Leave me a comment!


  • Reply

    Awesome recipe! I made the lemon, doubled the recipe and everything was just fabulous. My bother, a professional chef, loved it also. I don’t get to surprise him with a creation very often.

    • Reply

      Oh wow! Now THAT is a comment that has made my day!! Thank you so much for taking the time to write it <3