Good Morning, and Happy Friday!! I hope you all have had a great week. I know some days are better than others around here, and sometimes baking up a special treat can be a nice distraction, and reward! So on that note, I bring you S’mores Crème Brûlée!! I can’t wait for you to whip it up! It is soooo good. Decadent even!
This would be my second time making Crème Brûlée. The first time, I made a pumpkin spice one for Thanksgiving, instead of Pumpkin Pie. We were not disappointed! On that note, I don’t know all the tips and tricks, yet… but I have successfully made non-“traditional” Créme Brûlée, twice. So there is that!
What I do know is you must have a Kitchen Torch, (I’m sure a Blowtorch will work… but that’s on you, my friend!) otherwise the hard sugar topping won’t happen. That being said, you don’t necessarily have to have one to make the S’more Brûlée. You just won’t have toasted marshmallow fluff without it. I highly recommend getting one. It’s a cool gadget to have. We use it to warm up, toast a little, scorch, our orange rinds for when we make our Old Fashioned’s!
There are a few things you need to have to make this go smoothly:
- Ramekins – like these
- 9×13 Baking Dish – I have this one, and love it. (I actually have 3)
- Kitchen Torch
Are you ready to make it?? I hope so!! Just a friendly reminder, read through directions before hand, that way you have a good idea of how the steps go. It’s pretty easy and straight forward, but it does help!
I can’t wait to hear how you and your people like it! Don’t forget to tag me on IG and comment below if you have any questions!! Happy Brûlée-ing!!
S'mores Créme Brûlée
- 3 cups heavy cream
- 3 oz. milk chocolate, chopped
- 3 oz. semisweet chocolate, chopped
- 6 egg yolks
- 1/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 6 tbsp graham cracker, coarsely crushed
- 1 7 oz. jar marshmallow fluff
Tools Needed: Kitchen torch
- Preheat oven to 325 °F
- In a medium saucepan, heat and stir in 1 cup of the cream, the milk chocolate and the semisweet chocolate over low until chocolate melts. Gradually whisk in the remaining cream. Bring to a simmer. Remove from heat.
- Bring a tea kettle full of water to a boil.
- Whisk egg yolks, sugar, vanilla, and salt in a medium bowl until smooth. Slowly whisk hot chocolate mixture into egg mixture.
- Place six 6-oz. ramekins or custard cups in a 3-qt. rectangular baking dish. (9x13) Divide chocolate mixture among ramekins. Place baking dish on oven rack. Pour enough boiling water into dish to reach halfway up sides of ramekins.
- Bake 40 to 45 minutes* or until custards are set (centers will shake slightly). Remove ramekins from water. Cool on a wire rack. Cover and chill 4 hours or overnight.
- Sprinkle crushed graham crackers over custards. Top each with 3 to 4 Tbsp. of marshmallow creme.
- Toast the marshmallow creme using a kitchen torch by moving the tip of the flame across the surface of the creme until golden and slightly puffed. (Watch carefully because marshmallow creme can burn quickly.) Serve immediately.
- Baking the ramekins in a water bath ensures that the custard will cook gently and evenly.
- *If using shallow ramekins, check doneness about 5 minutes earlier.