Ingredients
- 1 1/2 cups superfine sugar
- 2 cup heavy cream
- 1/2 cup full-fat milk
- 1/2 cup pure maple syrup
- 6 egg yolks
- Make a caramel by gently dissolving the sugar in 100ml (3 1/2 fl oz) water in a small heavy-based saucepan, then boil without stirring until the syrup turns a golden color (but do not allow it to darken or it will be bitter).
- Pour the hot caramel into 6 x 150ml (1/4 pint) dariole moulds, working quickly. Tilt each mould to ensure it is evenly lined on the bottom and a little way up the side with caramel, discard any excess and allow the caramel to cool.
- Bring the cream, milk and maple syrup to simmering point in a saucepan over a medium heat. Whisk the eggs and egg yolks in a bowl, then slowly pour in the hot cream, whisking continuously. Pour the cream mix through a fine-mesh sieve into a jug, then carefully fill the prepared moulds. Remove any surface bubbles using a teaspoon.
- Place the moulds in the slow cooker. Pour in boiling water to come three-quarters of the way up their sides, cover and cook on low for 3 to 3 1/2 hours.
- Remove the lid and allow the creams to cool in the slow cooker, then take them out of the water, place on a tray and cover in cling film. Refrigerate for at least 5 hours before serving.