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Crock-Pot ^® Creme Brulee with meringue topping

These are drop dead gorgeous and so delicious! Brilliant to use the egg whites from custard to make meringue!

Custard: 1/4 cup (50 mL) pure maple syrup 3 large eggs, separated 1 large egg 2 cups (500 mL) 35% whipping cream Meringue: 3 egg whites Pinch cream of tartar 3/4 cup (175 mL) sugar

Custard: 1. Use six 6-oz (3/4 cup/175 mL) oven-proof custard dishes or ramekins 2. Make custards up to 24 hours in advance. 3. Place ramekins dishes into Crock-Pot� stoneware; add boiling water to come half way up the sides of the dishes. 4. In medium bowl, combine maple syrup, 3 egg yolks and 1 egg. 5. In small saucepan over medium-high heat, bring cream to a gentle boil, remove from heat: very slowly whisk cream into egg mixture taking care to not add too quickly or it will cook the egg. 6. Divide custard mixture evenly between ramekins dishes leaving 1-inch (2.5 cm) from the top; close lid and cook for 1 hour on HIGH or until set. 7. Remove carefully using tongs or oven mitts and let cool at room temperature for 1 hour. Place dishes onto baking sheet, refrigerate 2 hours or completely chilled up to 24 hours in advance Meringue: 1. Just before serving or up to 1 hour in advance, beat egg whites with cream of tartar until soft peaks form, add sugar 1/4 cup (50 mL) at a time and beat until glossy and stiff peaks form. 2. Preheat broiler to HIGH (500F/250C), pat each custard dry with paper towel to remove any moisture; top each with approximately 1/2 cup (125 mL) meringue, broil until meringue is golden brown about 2 minutes. 3. Refrigerate until ready to serve or up to 2 hours.