Toasted Marshmallow Creme Brulee Recipes

MARSHMALLOW FROSTING

Steps:

• Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

TOASTED MARSHMALLOW CREME BRULEE

Steps:

• 1. Place 24 marshmallows onto skewers and toast over an open flame until golden and charred slightly brown. (or place the marshmallows on a baking sheet and broil, turning until uniformly toasted.) 2. Over medium heat, cook the toasted marshmallows, cream, milk, vanilla and salt in a saucepan, stirring constantly, until the marshmallows melt. (allow any charred bits to remain.) Let cool 20 minutes. 3. Whisk the eggs and egg yolks in a bowl. Slowly whisk in the cooled marshmallow mixture, 1 cup at a time, being careful to not beat in too much air. Pour and press through a fine-mesh sieve into a large liquid measuring cup. 4. Divide the custard among six 4-oz. ramekins set into a roasting pan. Transfer the roasting pan to the oven then add hot water to reach halfway up the ramekin sides. Bake until the custards are set but wobbly in the center, 30-35 minutes. Remove from the oven. When cool enough to handle, remove the custards from the water bath and let cool to room temperature, then cover with plastic wrap and refrigerate until firm, a minimum of 2 hours or overnight. 4. Preheat the broiler. Transfer the custards to the freezer to chill, 15 to 30 minutes. 5. Pulse the remaining marshmallows with 3 tablespoons hot water in a food processor until creamy, about 1 minute. Top each custard with 1 to 2 tablespoons of the marshmallow cream and gently spread to the edges with a dampened spatula. 6. Broil until the tops are bubbly and dark brown. Transfer the creme brulees to the refrigerator to chill, about 1 hour. Serve cold or at room temperature

TOASTED MARSHMALLOW SYRUP

Steps:

• Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
• Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
• Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
• Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

TOASTED MARSHMALLOW CAKE

Steps:

• Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
• Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
• Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
• Pour batter into the prepared cake pan, and spread into an even layer.
• Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.