Source: Sugar Plum
S'mores Crème Brûlée
2 cups heavy cream
2/3 cup semisweet or milk chocolate chips
3 tablespoons granulated sugar
6 large egg yolks
1 teaspoon vanilla extract
1/4 cup graham cracker crumbs
1 cup mini marshmallows
Preheat oven to 300 degrees F. Place 6 ramekins in a baking dish. Fill the baking dish with hot water, until it comes halfway up the sides of the ramekins.
Heat cream, chocolate and sugar, in a large saucepan, over medium heat, whisking frequently, until chocolate is melted. Whisk yolks and vanilla together in a medium mixing bowl until combined. Gradually whisk hot cream into eggs, until combined.
Divide mixture into ramekins. Bake for 50-55 minutes or until custard barely wobbles. Remove from oven, remove ramekins from water and cool five minutes.
Preheat oven broiler. Sprinkle tops of custards evenly with graham cracker crumbs, followed by mini marshmallows. Broil custards a few seconds until marshmallows brown. Cool for 30 minutes before placing in the refrigerator until chilled completely - about 1-2 hours.
Makes 6 servings