Crème Brulee Recipe
White Chocolate, Dark Chocolate, Marshmallow, Graham Crackers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crème Brûlée Base
Graham Cracker Crust
Marshmallow Topping
Caramelized Sugar Topping
Method
Prepare the Graham Cracker Crust
- 1
Mix the Crust
In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
- 2
Press the Crust
Press the graham cracker mixture into the bottom of individual ramekins or a baking dish to form an even layer. Set aside.
Make the Crème Brûlée Base
- 3
Heat the Cream
In a saucepan, heat the heavy cream and vanilla bean (split and seeds scraped) over medium heat until it just begins to simmer. Remove from heat and let it steep for 15 minutes.
- 4
Whisk the Yolks and Sugar
In a bowl, whisk together the egg yolks and 1 cup of granulated sugar until pale and creamy.
- 5
Combine Mixtures
Slowly pour the warm cream mixture into the yolk mixture, whisking constantly to prevent the eggs from scrambling.
- 6
Add the Chocolates
Stir in the chopped white and dark chocolate until melted and smooth.
- 7
Pour into Ramekins
Pour the chocolate custard mixture over the prepared graham cracker crust in the ramekins, filling each to about ¾ full.
Bake the Crème Brûlée
- 8
- 9
Bake
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 10
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Prepare the Marshmallow Topping
- 11
Top with Marshmallows
When ready to serve, take the chilled crème brûlée out of the refrigerator and top each with ½ cup of marshmallows.
- 12
Toast the Marshmallows
Using a kitchen torch, toast the marshmallows until golden brown. Alternatively, you can place them under a broiler for a few minutes, watching closely to prevent burning.
Caramelize the Sugar Topping
- 13
Prepare the Sugar
Sprinkle the caramelized sugar evenly over the toasted marshmallows.
- 14
Caramelize
Using a kitchen torch, carefully caramelize the sugar until it forms a hard crust. Let it cool for a minute before serving.