Smores Creme Brule Recipe
Traditional Creme Brulé with Ganache, Graham Cracker Crust, and topped with Toasted Marshmallows
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Ingredients
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Toppings
Method
Preparation
- 1
- 2
Prepare the Chocolate Ganache
In a saucepan, heat the heavy cream until just boiling. Pour over the chopped chocolate in a bowl and let it sit for 5 minutes. Stir until smooth. Pour the ganache over the cooled graham cracker crust and refrigerate until set.
- 3
Make the Crème Brûlée Custard
In a saucepan, combine heavy cream and the scraped vanilla bean. Heat until simmering. In a bowl, whisk the egg yolks, sugar, and salt until pale. Slowly add the hot cream to the egg mixture, whisking constantly. Strain the mixture through a fine sieve.
- 4
Assemble and Bake
Pour the custard over the set ganache and place the ramekins in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes until just set. Chill in the refrigerator for at least 2 hours.
- 5
Toast the Marshmallows
Once chilled, top each crème brûlée with mini marshmallows. Using a kitchen torch, toast the marshmallows until golden brown. Sprinkle granulated sugar over the top and caramelize with the torch for extra crunch.
