Recipe by Julie B's Hive
From the Desserts section of the DIY site, it looks like our traditional s'more has all grown up! Posting here for a future Hot Chocolate and S'mores Social coming up. Times are a guess since I haven't made these up yet. Overnight refrigeration is needed to ensure a smooth brulee then an additional six hours refrigeration when baked.
Top Review by djmastermum
Ooooh this is it ... HEAVEN! I will be making this often, even if it was hard to leave it in the fridge for so long. UPDATE:~ I amde this using peanut butter chips too. It was equally as wonderful. I can add a pic of them once uploaded!
- 12 ounces milk chocolate chips (your choice) or 12 ounces semi-sweet chocolate chips (your choice) or 12 ounces bittersweet chocolate chips (your choice)
- 1 quart heavy cream
- 1⁄2 cup sugar (divided)
- 9 egg yolks
- brown sugar
Directions See How It's Made
- Heat the quart of heavy cream in a double boiler. Add 1/4 cup of the sugar. Whisk over heat till mixture reaches 150°. Add chocolate chips and continue whisking until chocolate melts.and keep on a low heat.
- Place the nine yolks in a mixing bowl and add remaining sugar (1/4 cup). Whisk eggs and sugar together. Begin adding the cream/chocolate mixture ( a little at a time) into the egg yolks. Do not add all at once as you don't want scrambled eggs, do you? You really need to temper the eggs if you want a smooth custard. Continue adding until all ingredients are well incorporated.
- Strain the mixture into another mixing bowl to make sure there are no bits of scrambled egg in the mixture. Refrigerate overnight. This extra time in the fridge ensures a creamy texture for the creme brulee.
- After the mixture has chilled overnight, ladle into 5-oz ramekins, filling to just below the rim. Place in a 9x13 baking pan and fill the bottom of the pan with about an inch of hot water. The water will ensure a nice, even baking. Place the pan in a preheated 300° oven and bake for about an hour, until the custards are film on top. Remove the desserts from the oven, drain off the water and place in the refrigerator for six hours.
- Remove from the fridge after the six-hour period and blot off any moisture that might have accumulated on the surface of the custards.
- Coat the top of each with brown sugar and using a gourmet's torch, brown and caramelize the sugar on top. Add mini marshmallows and graham crackers. Using the torch one more time, toast the marshmallows and serve right away.