Jul 13 2026
Restaurants›Chaval›S’more Creme Brûlée Recipe

S’more Creme Brûlée Recipe

Inspired by Chaval
Time2h
Serves6

toasted marshmallow, cinnamon, chocolate

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Ingredients

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Custard Base

Chocolate Layer

Toppings

Method

Custard Preparation

  1. 1

    Make the Custard

    Preheat the oven to 325°F (160°C). In a saucepan, combine heavy cream, milk, granulated sugar, vanilla extract, cinnamon, and salt. Heat over medium heat until it's hot but not boiling.

  2. 2

    Whisk the Egg Yolks

    In a bowl, whisk together the egg yolks. Gradually pour in the hot cream mixture while whisking continuously to avoid cooking the yolks.

  3. 3

    Bake the Custard

    Pour the custard mixture into ramekins. Place the ramekins in a baking dish and fill the dish with water halfway up the sides of the ramekins. Bake for 30-35 minutes or until set. Let cool, then refrigerate for at least 2 hours.

Chocolate Layer

  1. 4

    Prepare the Chocolate Layer

    In a saucepan, heat the heavy cream until it simmers. Remove from heat and add the chocolate chips. Stir until smooth and melted. Allow to cool slightly.

  2. 5

    Layer the Chocolate

    Once the custard is chilled, pour a layer of the chocolate mixture on top of each custard and refrigerate for another hour.

Toasting Marshmallows

  1. 6

    Add Marshmallows

    Remove the ramekins from the fridge and top each with mini marshmallows.

  2. 7

    Toast the Marshmallows

    Using a kitchen torch, toast the marshmallows until golden brown. If you don’t have a torch, place under the broiler for 1-2 minutes, watching closely to prevent burning.

  3. 8

    Finish with Sugar

    Sprinkle granulated sugar over the toasted marshmallows and use the torch again to caramelize the sugar until crispy.

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