Coffee-Chocolate Pot de Creme

• 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

1. Generously butter the slow cooker insert.
2. Combine all the ingredients in a blender and process until thoroughly mixed.
3. Pour into the prepared slow cooker.
4. Cover and cook on low for about 2 1/2 hours, until a knife inserted into the center comes out clean.
5. If the edges of the custard begin to puff, its time to turn off the heat.
6. Turn off the cooker, remove the insert, and let the custard cool at room temperature for at least 1 hour.
7. Place in the refrigerator and let cool for at least 4 hours before serving.

sugar, good, maple, cocoa, eggs

Taken from www.epicurious.com/recipes/food/views/coffee-chocolate-pot-de-creme-380275 (may not work)