Making this rich, delicious dessert is a no-brainer in the slow cooker. Serve with freshly whipped cream.

　　

Ingredients

serves 4

　　4 cups half-and-half

　　2/3 cup sugar

　　1/4 cup good-quality instant espresso powder

　　1/2 teaspoon pure maple extract

　　2 tablespoons unsweetened cocoa powder

　　6 eggs

　　

Step 1

Generously butter the slow cooker insert.

　　

Step 2

Combine all the ingredients in a blender and process until thoroughly mixed. Pour into the prepared slow cooker. Cover and cook on low for about 2 1/2 hours, until a knife inserted into the center comes out clean. If the edges of the custard begin to puff, it’s time to turn off the heat.

　　

Step 3

Turn off the cooker, remove the insert, and let the custard cool at room temperature for at least 1 hour. Place in the refrigerator and let cool for at least 4 hours before serving.

　　Cooks' Note

　　Suggested Beverage: A good cuppa Joe, or the Late Harvest White Riesling from Hogue Cellars in Prosser, Washington.

　　The Gourmet Slow Cooker: Volume II