-
1
Thread 24 marshmallows onto skewers and toast over an open flame until golden and charred in spots.
-
2
(Alternatively, place the marshmallows on a baking sheet and broil, turning with a spoon, until toasted all over.)
-
3
Put the toasted marshmallows, cream, milk, vanilla and salt in a saucepan and cook, stirring constantly, over medium heat until the marshmallows melt.
-
4
(Some charred bits may remain.)
-
5
Let cool 20 minutes.
-
6
Preheat the oven to 325 degrees F. Whisk the eggs and egg yolks in a bowl.
-
7
Slowly whisk in 1 cup of the cooled marshmallow mixture, then whisk in the remaining mixture, being careful to not beat in too much air.
-
8
Pour through a fine-mesh sieve into a large liquid measuring cup.
-
9
Arrange six 4-ounce ramekins in a roasting pan.
-
10
Divide the custard among the ramekins.
-
11
Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the ramekins.
-
12
Bake until the custards are set but wobbly in the center, 30 to 35 minutes.
-
13
Remove from the oven and let sit in the water bath until cool enough to handle.
-
14
Remove the custards from the water bath and let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
-
15
Preheat the broiler.
-
16
Transfer the custards to the freezer to chill, 15 to 30 minutes.
-
17
Meanwhile, pulse the remaining marshmallows and 3 tablespoons hot water in a food processor until creamy, about 1 minute.
-
18
Top each custard with 1 to 2 tablespoons of the marshmallow topping and gently spread to the edges with damp fingertips.
-
19
Broil until the tops are bubbly and dark brown.
-
20
Transfer the creme brulees to the refrigerator to chill, about 1 hour.
-
21
Serve cold.
-
22
Photograph by Levi Brown
