S’more Creme Brulee

s'more creme brulee

I found this recipe on Pinterest and just had to try it.  Who doesn’t like s’mores and any chance to use my kitchen blow torch is always welcome.  Of course, you’ll have to find some gluten-free graham crackers or make your own to make this dish completely gluten free.

CHOCOLATE CRÈME BRÛLÉE

  • 2 cups heavy cream
  • 4 tablespoons sugar
  • 5 large egg yolks
  • 4 oz  semisweet or bittersweet chocolate , finely chopped (I used good quality semi sweet mini chips)

MARSHMALLOW MERINGUE

  • 4  large egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla extract

TO FINISH

  • extra sugar for bruleeing
  • gluten free graham crackers if you can find them (or a similiar flavor gluten free cookie)

FOR THE CRÈME BRÛLÉE:

  • Preheat oven to 300 degrees F. Set out six ramekins and a roasting pan that will fit all the ramekins comfortably.
  • Combine cream and 3 tablespoons of the sugar in a medium saucepan. Bring to a boil on the stove.
  • Meanwhile, whisk egg yolks and remaining tablespoon of sugar together in a medium bowl.
  • When the cream has just come to a boil, add chocolate to the saucepan and stir until chocolate is fully melted and combined with the cream.
  • Slowly pour the hot chocolate mixture into the egg yolks, whisking constantly to prevent eggs from cooking. Strain mixture into a bowl or measuring cup.
  • Divide custard mixture evenly among prepared ramekins. The mixture should come up just a little shy of the rim of the ramekins. Tap the ramekins lightly on the counter to get rid of any air bubbles.
  • Place ramekins in roasting pan so they are not touching the sides. Fill the pan with hot water about halfway up the height of the ramekins.
  • Carefully place roasting pan in oven and bake for about 25-30 minutes, until the custard appears set but still jiggly. If you are using wide, shallow ramekins (like the ones in my photos), it will take closer to 25 minutes. If you are using smaller, deeper ramekins, it may take a little longer to set.
  • Remove from oven and carefully take out ramekins from roasting pan. Let cool until you can touch the ramekins, then cover and chill for at least 2 hours.

FOR THE MERINGUE:

  • Combine the sugar and egg whites in a medium metal bowl and place over a pan of simmering water.
  • Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny, about 3 minutes.
  • Remove mixture from heat and pour into a stand mixer bowl. Whisk on medium speed for about 5 minutes until the mixture has cooled.
  • Beat on high speed until stiff glossy peaks form, about another 5 to 10 minutes. Add vanilla and beat to combine.
  • You can now scrape the meringue into a piping bag to pipe, or if you want to keep it simple you can just dollop it on top of your dessert.

TO ASSEMBLE:

  • Sprinkle top of each ramekin with about a tablespoon of sugar. Use a kitchen torch or broiler to caramelize the sugar.
  • Pipe or spoon the meringue over the top of the ramekin. Use a kitchen torch or broiler to lightly toast the meringue.
  • Insert a few graham cracker pieces or cookie pieces into the brûlée and serve immediately.