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S'mores Créme Brûlée

If you like S'mores, you're gonna love these! Or even if you just like chocolate!
Prep Time20 mins
Cook Time40 mins
Course: Dessert
Cuisine: French
Keyword: creme brulee,, desset, s'mores, s'mores creme brulee
Servings: 6
Author: Magnolia Journal


  • 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.