Recipe: Chocolate S’mores Crème Brûlée

February 12, 2014
Chocolate S’mores Crème Brûlée
  1. 4 cups heavy cream
  2. 10 egg yolks
  3. 3/4 cup sugar
  4. 1 tablespoon vanilla bean paste
  5. 6-8 oz. good quality dark chocolate
  6. Mini marshmallows
  7. Graham cracker crumbs
  1. 1. Preheat oven to 325 degrees.
  2. 2. In medium saucepan, heat cream and half the sugar to a scald (bubbles around the edge). Whisk in dark chocolate.
  3. 3. Whisk egg yolks and sugar together until slightly pale.
  4. 4. Temper the chocolate cream into the egg yolks slowly at first, then quickly.
  5. 5. Place ramekins onto a rimmed baking sheet.
  6. 6. Pour prepared custard into ramekins, filling 2/3 full. Place baking sheet in oven.
  7. 7. Pour hot water into baking pan halfway up the side and cover with foil.
  8. 8. Bake for about 25 minutes or just until set. Careful not to brown or cook at high heat. The eggs will curdle.
  9. 9. Cool ramekins slightly on counter. Cover and cool in refrigerator for 2-3 hours.
  10. 10. To serve, cover the top of Crème Brûlée with graham cracker crumbles.
  11. 11. Layer mini marshmallow over top of graham crackers and Brûlée with torch.
  12. 12. Serve immediately. Blog