Ingredients
2 cups plain yogurt (Greek or regular)
4 large eggs
1/3–1/2 cup honey or maple syrup (to taste)
1 teaspoon vanilla extract
Butter or cooking spray, for greasing the slow cooker insert (optional but helpful)
Directions
Lightly grease the inside of your slow cooker insert with butter or cooking spray to help prevent sticking and make cleanup easier.
In a medium mixing bowl, whisk the eggs until they are well combined and slightly frothy.
Add the yogurt, honey or maple syrup, and vanilla extract to the eggs. Whisk until the mixture is smooth and no streaks of egg remain.
Pour the custard mixture into the prepared slow cooker insert and smooth the top with a spatula.
Cover the slow cooker with the lid. For a more even, gentle cook, you can place a clean kitchen towel under the lid to catch condensation (just be sure the towel edges are not near the heating element).
Cook on LOW for 3–4 hours, or until the custard is set around the edges and just slightly wobbly in the center. If you’re making this overnight, use a programmable slow cooker and set it to switch to WARM once the 3–4 hours are up.
Once cooked, turn off the slow cooker and let the custard rest, covered, for about 15–20 minutes to finish setting.
Spoon the warm custard into bowls and add your favorite toppings, or let it cool completely and chill it in the refrigerator for a firmer, pudding-like texture.
Variations & Tips
For picky eaters, you can blend the custard mixture with 1 ripe banana before cooking to add natural sweetness and a familiar flavor—this works especially well if your kids already like banana yogurt. If your family prefers flavored yogurt, you can swap in vanilla or lightly sweetened yogurt and reduce the honey or maple syrup to taste. For a fruit-on-the-bottom version, scatter 1–1 1/2 cups of chopped fruit (like berries, peaches, or apples) in the bottom of the slow cooker before pouring in the custard. For extra protein, use Greek yogurt and serve with a sprinkle of chopped nuts or a spoonful of nut butter on top. If you’d like a cozier, dessert-like feel, add 1/2 teaspoon ground cinnamon or a pinch of nutmeg to the mixture before cooking. To make this dairy-light, you can use a lactose-free yogurt; just keep an eye on the cooking time, as it may set a little faster. Leftovers keep well in the fridge for up to 3 days—portion them into small jars for grab-and-go breakfasts, and let kids pick toppings in the morning so everyone feels like they’re getting their own special treat.