Kids will love the twist on campfire s’mores with the gooeyness of just toasted marshmallows. For adults the decadent chocolate brulee is to die for.
- Prep: 10 min
- Cooking: 35 min - 40 min
- Refrigeration: 2 h
- 1 1/2 cups (375 mL) 35 % cream
- 3 oz (90 g) bittersweet chocolate finely chopped
- 4 large egg yolks
- 3 tbsp (45 mL) sugar
- 1/2 tsp (2 mL) vanilla extract
- 2 graham crackers coarsely broken
- 1 cup (250 mL) mini marshmallows
- 1 oz (30 g) bittersweet chocolate melted or chocolate chips
Preheat oven to 350 °F (180 °C).
In a saucepan, heat cream to a boil. Remove from heat; whisk in chocolate until melted and smooth. n a medium bowl, whisk egg yolks with sugar. Gradually whisk hot cream mixture into eggs. Whisk in vanilla extract.
Divide mixture among 4-6 oz (175 mL) ramekins. Place ramequins in a large shallow pan; pour boiling water into the pan to come halfway up sides of ramekins. Bake for 25 to 35 min or until edges are set but centres still jiggle slightly. Remove from water; let cool on a rack. Cover and refrigerate for about 2 hours or until chilled or for up to 24 hours.
Divide graham crackers evenly among ramekins; top with marshmallows. Place on a baking sheet. Broil for 10 to 45 sec or until marshmallows are lightly golden and starting to soften. Drizzle chocolate or chocolate chips over marshmallows. Serve immediately.
Can’t find mini marshmallows? Simply cut the large ones into 1/2-inch (1 cm) pieces.
Use semi-sweet chocolate instead of bittersweet and drizzle top with milk chocolate.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 91 mg|
|Vitamin A:||43 %|
|Vitamin B12:||25 %|
|Vitamin D:||31 %|