2/3 cup milk
6 eggs
1/2 teaspoon white sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 teaspoon butter
2 tablespoons red wine vinegar
1 tablespoon cornstarch
2® glasses cream
In a large glass pan, combine milk, eggs, sugar, nutmeg and vanilla. Place pan in a slow cooker, and steam over medium heat for 12 hours. Remove pan, and allow to cool completely. Stir together butter, vinegar, cornstarch, and cream. Pour over pudding and refrigerate overnight, stirring to coat.