It’s been a while! I won’t make any excuses. Let’s just get on with it.
I had one of those really, really difficult days today. The kind where you eat your feelings.
Crème brûlée… it just sounds hard, doesn’t it? I thought so too. But nothing makes a bad day better like a well orchestrated dessert.
S’mores crème brûlée (serves exactly two, thank you very much).
½ cups half and half.
½ cup whipping cream.
2 ounces chocolate of your liking, finely chopped (I used milk chocolate from Lindt).
2 egg yolks.
Graham cracker crumbs for garnish.
Mini marshmallows for garnish.
Preheat oven to 350 degrees.
Pour half and half and whipping cream into a small saucepan and heat on low until it begins boiling.
Once it comes to a boil, add chocolate and mix until fully combined – it should look a little like a pot of hot chocolate.
Remove saucepan from stove.
In a small bowl, whisk together egg yolks until they are fully combined. Add yolks into the chocolate mixture slowly, stirring as you add.
Whisk together until contents are blended.
Divide between two custard cups.
Place custard cups in a baking pan and fill with hot water until they are about half submerged.
Bake in oven for fifty minutes, and once done remove them from the pan and chill in the refrigerator for two hours.
Top with mini marshmallows and caramelize using a culinary torch. Top with graham cracker crumbs, add whole pieces as garnish if desired.
*Feel free to double (serves 4) or quadruple (serves 8) this recipe to serve more as needed.