Smores Creme Brulee Recipes

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S'MORES CREME BRULEE



S'mores Creme Brulee image

A big bite into a scrumptious s'more brings back sweet campfire memories. This fancy take on the classic treat is perfect for a fall meal and will be adored by young and old alike. -Rose Denning, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 cup 2% milk
3 large eggs
2/3 cup sugar
1/3 cup baking cocoa
2 tablespoons coffee liqueur or strong brewed coffee
2/3 cup graham cracker crumbs
2 tablespoons butter, melted
1/3 cup sugar or coarse sugar
2 cups miniature marshmallows
1 milk chocolate candy bar (1.55 ounces), broken into 12 pieces

Steps:

  • Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar, cocoa and liqueur until blended but not foamy. Slowly whisk in hot milk., Place six 4-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Remove ramekins from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., In a small bowl, mix cracker crumbs and butter; set aside. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Using torch, heat marshmallows until browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar. Broil 3-4 in. from heat 3-5 minutes or until sugar is caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Broil 30-45 seconds or until marshmallows are browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts : Calories 419 calories, Fat 11g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 163mg sodium, Carbohydrate 74g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.

S'MORES CREME BRULEE



S'mores Creme Brulee image

Make and share this S'mores Creme Brulee recipe from Food.com.

Provided by Da Huz

Categories     Dessert

Time 4h30m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

1 1/2 cups heavy cream
2 1/2 ounces bittersweet chocolate
4 egg yolks
3 tablespoons sugar
1 teaspoon vanilla extract
4 graham crackers
1 cup marshmallow cream (or use mini marshmallows)
1 ounce melted chocolate

Steps:

  • Preheat oven to 350.
  • Heat cream to just below boiling. Remove from heat, add chocolate and stir until melted. Then add vanilla extract.
  • Meanwhile, cream together eggs yolks and sugar. Try not to incorporate any air into the mixture. I use a fork for this.
  • Slowly pour the cream into the eggs, mixing constantly (try not to incorporate any air). You have to go slow enough that the hot cream doesn't cook the eggs.
  • Divide mixture between 4 ramekins. Place in a baking pan and fill the pan with water until it is halfway up the sides of the ramekins. Don't splash any water into the custard!
  • Carefully place the pan into the oven and bake about half an hour, until the custard is set but still jiggly in the center.
  • Remove from custards from the pan and allow to cool to room temperature. Then wrap with plastic wrap and chill in the refrigerator for a couple hours (they will keep this way for several days).
  • Just before eating, coarsely break the graham crackers and sprinkle on top of the custards. Then top with the marshmallow cream (or mini marshmallows). Use a kitchen torch to caramelize the marshmallow, then drizzle with a little of the melted chocolate.

Nutrition Facts : Calories 644.8, Fat 41.7, SaturatedFat 24.4, Cholesterol 288.3, Sodium 122, Carbohydrate 65, Fiber 1.4, Sugar 38.6, Protein 6.1

CHOCOLATE CREME BRULEE, S'MORES STYLE



Chocolate Creme Brulee, S'mores Style image

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.

Provided by Julie Bs Hive

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 989.1, Fat 81.6, SaturatedFat 49.2, Cholesterol 479.4, Sodium 116.3, Carbohydrate 55.6, Fiber 1.9, Sugar 46.1, Protein 11.2

S'MORES CREME BRULEE



S'mores Creme Brulee image

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.

Provided by Allrecipes Member

Time 2h50m

Yield 4

Number Of Ingredients 8

1 ½ cups 35% cream
3 ounces bittersweet chocolate, finely chopped
4 large egg yolks
3 tablespoons granulated sugar
½ teaspoon vanilla extract
2 cracker (2-1/2" square)s graham crackers, coarsely broken
1 cup mini marshmallows
1 ounce bittersweet chocolate, melted

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • In a saucepan, heat cream to a boil. Remove from heat; whisk in chocolate until melted and smooth.
  • In a medium bowl, whisk egg yolks with sugar. Gradually whisk hot cream mixture into eggs. Whisk in vanilla. Divide mixture among 4-six oz (175 mL) ramekins. Place ramekins in a large shallow pan; pour boiling water into the pan to come halfway up sides of ramekins.
  • Bake for 25 to 35 minutes 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 seconds or until marshmallows are lightly golden and starting to soften. Drizzle chocolate over marshmallows. Serve immediately.

Nutrition Facts : Calories 614.3 calories, Carbohydrate 41.5 g, Cholesterol 328.3 mg, Fat 47.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 28 g, Sodium 80.2 mg, Sugar 30.5 g

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