Slow Cooker Egg Custard - cooking recipe

Ingredients

2 teaspoons softened butter
8 eggs, well beaten
2 cups half-and-half
2 cups whole milk (I used low carb soymilk)
1 cup Splenda granular, sugar substitute
ground cinnamon or nutmeg
whipped cream

Preparation

Grease slow cooker with the butter (leave excess in crock); set aside.
In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
Mix well and pour into crock pot.
Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.