Bizcocho pegajoso de arce y mantequilla tostada en olla de cocción lenta

Ingredientes

• 1/2 cupbutterAmount1/2 cupIngredientbutter
• 1/2 cupbrown sugarAmount1 cupIngredientbrown sugar
• 2 1/2 cupflourAmount2 1/2 cupIngredientflour
• 4 tspbaking powderAmount4 tspIngredientbaking powder
• 1 tspvanilla extractAmount1 tspIngredientvanilla extract
• 2eggsAmount2Ingredienteggs
• 1 cupmilkAmount1 cupIngredientmilk
• 2 tspreal maple syrupAmount2 tspIngredientreal maple syrup
• Ice creamIngredientIce cream, for serving, for serving
• 1 cupbrown sugarAmount1 cupIngredientbrown sugar
• 2 tspcornstarchAmount2 tspIngredientcornstarch
• 3 cupboiling waterAmount3 cupIngredientboiling water

Preparación

1. 1

   In a medium pan over medium heat, melt the butterAmount1/2 cupIngredientbutter, stirring continuously. The butter will begin to foam, cook for about 5-8 minutes, until it turns golden brown — be very careful that it doesn’t burn, you’ll notice a nutty and strong butter smell. Set aside to cool.

2. 2

   Lightly grease or line the slow cooker with a liner. In a large bowl, combine the brown sugar, flour, baking powderAmount4 tspIngredientbaking powder, browned butter, vanilla, eggs, milk, and maple syrup, stirring until well-combined. Pour into the slow cooker.

3. 3

   In a small bowl, stir together the brown sugar and cornstarchAmount2 tspIngredientcornstarch, then sprinkle it over the batter. Carefully pour the boiling water over the top. Cover and cook on low for 2-3 hours, or until the middle is just set. Remove the lid and let cool for 5-10 minutes before serving with ice cream.