4 Cups Water
3 Cups quick cooking oatmeal
1/2 teaspoon salt
6 egg yolks
1/2 cup granulated sugar
2 cups whipping cream
1 teaspoon vanilla
1/2 cup brown sugar
1 cup golden raisins
Coat slow cooker with non-stick cooking spray. Cover and preheat on high.
Bring water to boil, and pour into slow cooker. Add oatmeal, salt and raisins. Stir to mix, and cover.
Combine egg yolks and granulated sugar in a small bowl. Set aside
Heat whipping cream and vanilla just until it begins to simmer (small bubbles appear on the edge of the pan).
Whisk 1/2 cup of cream into egg yolks, stirring rapidly so eggs do not cook.
Whisk warmed egg mixture into remaining cream and blend well
Spoon mixture over oatmeal
Line slow cooker lid with 2 paper towels, cover tightly and turn slow cooker to low.
Cook for 3 hours or until custard has set
Remove lid and sprinkle with brown sugar, reline lid with paper towels and cook 10 more minutes.