S'mores Crème Brûlée

Method11 steps · about 3 hr

1. 1

   Step 1: Heat all 250 ml milk with the 200 g chopped chocolate, stirring until the milk reaches a boil and the chocolate is completely melted.

   Uses 250 ml milk · 200 g chocolate, chopped

2. 2

   Step 2: Remove the chocolate milk from the heat and stir in all 250 ml cold heavy cream. Let this mixture become warm rather than scalding before combining it with the yolks.

   Uses All chocolate milk from step 1 · 250 ml heavy cream, cold

3. 3

   Step 3: In a separate bowl, beat all five egg yolks with 65 g of the sugar until paler. Reserve the other 65 g sugar for the caramel topping.

   Uses 5 egg yolks · 65 g sugar for the custard; reserve the other half

4. 4

   Step 4: Gradually whisk the warm chocolate-milk-and-cream mixture into the beaten yolk-and-sugar mixture, keeping the whisk moving so the yolks do not scramble.

   Uses All chocolate cream mixture from step 2 · All yolk-and-sugar mixture from step 3

5. 5

   Step 5: Stir the combined chocolate custard until fully homogeneous, with no streaks of yolk mixture.

   Uses All custard combined in step 4

6. 6

   Step 6: Preheat the oven to 300°F (about 150°C). Divide the actual custard among six ramekins and arrange them in a baking tray deep enough to hold a water bath.

   Uses All smooth custard from step 5, divided among six ramekins

7. 7

   Step 7: Carefully pour water into the tray around the filled ramekins so they sit in a water bath, keeping all water out of the custards.

   Uses All six filled ramekins from step 6 · Actual water used around the ramekins, not in the custard

8. 8

   Step 8: Bake the ramekins in their water bath at 300°F (about 150°C), checking from about 45 minutes. The custards should be set at the edges with a gentle central wobble rather than liquid filling; check the center for at least 160°F (71°C) and continue baking as needed.

   Bake chocolate custards in water bath · 45 minUses All six ramekins arranged in the water bath in step 7

9. 9

   Step 9: Remove the cooked ramekins from the water bath. Let the strongest heat dissipate and refrigerate promptly; chill for at least 2 hours before adding the toppings. The custards should be completely cold.

   Chill chocolate custards · 120 minUses All six baked custards from step 8

10. 10

    Step 10: Spread the reserved 65 g sugar in thin, even layers over the six cold custards. Caramelize with a kitchen torch, moving it to avoid burning. Immediately sprinkle exactly 1 tsp graham cracker crumbs over each caramel surface while it is still tacky; use 6 tsp total and leave the rest of the one-cup crumb stock unused.

    Uses All six chilled custards from step 9 · Reserved 65 g sugar for caramel tops · 1 tsp graham cracker crumbs per custard: 6 tsp total

11. 11

    Step 11: Place 3 small marshmallows on each topped custard, using 18 of the 24 supplied and leaving 6 unused. Toast them briefly with the moving kitchen torch until lightly colored, taking care not to burn the marshmallows or the crumb topping, and serve.

    Uses All six topped custards from step 10 · 18 small marshmallows: 3 on each of 6 custards