S’Mores Creme Brulee Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 cups - heavy cream
  • 3 ounces - milk chocolate, chopped
  • 3 ounces - semi-sweet chocolate, chopped
  • 6 - egg yolks
  • 1/4 cups - sugar
  • 1 teaspoons - vanilla
  • 1/4 teaspoons - salt
  • 6 tablespoons - coarsely crushed graham crackers
  • 1 jars - 7 oz. marshmallow creme
  • Directions:

    Preheat oven to 325° F. In a medium saucepan, heat and stir 1 cup of cream with milk chocolate and semi-sweet chocolate over low heat until chocolate melts. Gradually whisk in remaining cream; bring to a simmer, then remove from heat.

    Whisk egg yolks, sugar, vanilla and salt together in a medium bowl until smooth. Slowly whisk hot chocolate mixture into egg mixture.

    Place six 6-oz. ramekins (small baking dishes) or custard cups into a 3-quart rectangular baking dish. Divide chocolate mixture evenly among ramekins.

    Place baking dish on oven rack; pour enough boiling water into dish to reach halfway up sides of ramekins.

    Bake for 40 to 45 minutes (check for doneness 5 minutes early if using shallow ramekins) or until custards are set (centers will shake slightly). Remove ramekins from water and set on a wire rack to cool for 1 hour. Cove and chill 4 hours or overnight.

    Sprinkle crushed graham crackers over custards, and top each with 3 to 4 tablespoons of the marshmallow creme. Toast the marshmallow creme using a kitchen torch, moving the tip of the flame across the surface of creme until it is golden and slightly puffed (watch carefully because marshmallow creme can burn quickly).

    Serve immediately.

    Brief Description

    Creamy chocolate custard baked, chilled and topped with crushed graham crackers and toasted marshmallow creme for a delicious s'mores dessert.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  French

    Prep Time: 5 hour(s) 20 min
    Cook Time: 40 min


    Magnolia Journal

    Posted By:


    Posted On:

    September 23, 2019

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