Everything about this dessert is decadent and fun. You can leave off the roasted marshmallows and graham crackers, booze it up, and/or use any chocolate you love. Plus it is something you can make ahead and Brûlée on demand. I love a great dessert that actual lends itself to entertaining without being leashed to the stove or kitchen.
We decided to be playful with our original plans for just chocolate crème brûlée – a recipe from one of my Cooking Light books, but the craving for marshmallows hit and it was downhill from there. YOU MUST try it this way if you make it. It is a delicious and playful way to have two very classic treats: S’mores & Crème Brûlée.
Milk Chocolate Crème Brûlée
- 2 cups whole milk
- 1/4 cup granulated sugar, divided
- 1/8 teaspoon salt
- 3 ounces milk chocolate, finely chopped
or any chocolate of your choosing – I prefer dark, of course!
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon amaretto (almond-flavored liqueur)
or Kahlua, Bourbon or Baileys!
- 2 tablespoons superfine sugar, for brûlée shell
- 12 Large Marshmallow, for roasting
- 1 package of graham crackers, for serving
DIRECTIONS: Preheat oven to 300°.
Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil). Remove pan from heat; add chocolate, stirring until chocolate melts. Combine remaining 2 tablespoons granulated sugar, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur. Divide mixture evenly among 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Sift 2 tablespoons superfine sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from top of each custard, heat sugar, moving torch back and forth until sugar is completely melted and caramelized (about 1 minute). Using a metal skewer roast marshmallows and add two to each custard or plate with some graham cracker squares. Serve immediately.
**Tip: If you don’t own a kitchen blowtorch, simply sprinkle the chilled ramekins evenly with sugar and place on a baking sheet. Broil close to heat source for 1 to 3 minutes or until sugar is melted and caramelized.
This crème brûlée is a fun almost hot chocolate flavored twist to a classic and let’s face it roasted marshmallows make just about every dessert better. Adapted from Cooking Light
Happy Baking, ApronClad