S'Mores Creme Brulee – a delicious recipe with heavy cream, bittersweet chocolate, egg yolks, sugar, vanilla, crackers. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350.
2
Heat cream to just below boiling. Remove from heat, add chocolate and stir until melted. Then add vanilla extract.
3
Meanwhile, cream together eggs yolks and sugar. Try not to incorporate any air into the mixture. I use a fork for this.
4
Slowly pour the cream into the eggs, mixing constantly (try not to incorporate any air). You have to go slow enough that the hot cream doesn't cook the eggs.
5
Divide mixture between 4 ramekins. Place in a baking pan and fill the pan with water until it is halfway up the sides of the ramekins. Don't splash any water into the custard!
6
Carefully place the pan into the oven and bake about half an hour, until the custard is set but still jiggly in the center.
7
Remove from custards from the pan and allow to cool to room temperature. Then wrap with plastic wrap and chill in the refrigerator for a couple hours (they will keep this way for several days).
8
Just before eating, coarsely break the graham crackers and sprinkle on top of the custards. Then top with the marshmallow cream (or mini marshmallows). Use a kitchen torch to caramelize the marshmallow, then drizzle with a little of the melted chocolate.
1002
kcal
Calories
81
g
Fat
34
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups heavy cream, 2 1/2 ounces bittersweet chocolate, 4 egg yolks, 3 tablespoons sugar, and more.
Yes, S'Mores Creme Brulee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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