Coffee-Chocolate Pot de Crème
Making this rich, delicious dessert is a no-brainer in the slow cooker. Serve with freshly whipped cream.
Cooks' Note
Suggested Beverage: A good cuppa Joe, or the Late Harvest White Riesling from Hogue Cellars in Prosser, Washington.
Recipe information
Yield
serves 4
Ingredients
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
Preparation
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.
