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s'mores crème brûlée in white ramekin that is torched

S'mores Crème Brûlée

This crème brûlée consists of a chocolate custard topped with crushed graham crackers and toasted marshmallows, bringing back campfire memories.
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 3 hours 50 minutes
Servings 6
Calories 595kcal
Author Ryan Beck


  • 2 cups heavy cream
  • 3 oz semi-sweet chocolate
  • 2 teaspoon vanilla extract
  • ½ teaspoon instant espresso
  • 6 egg yolks
  • 6 tablespoon granulated sugar, plus extra for topping
  • cup graham cracker crumbs
  • 2 tablespoon unsalted butter, melted
  • 2 cups mini marshmallows
  • 1 milk chocolate candy bar


  • Preheat oven to 300°F. Place cream in medium saucepan and bring to simmer. Remove from heat and stir in chocolate, vanilla extract and instant espresso.
  • Whisk egg yolks and sugar in medium bowl. Slowly whisk in hot chocolate mixture until everything is combined.
  • Place 6 (4 oz) ramekins in a baking pan large enough to hold them without touching. Pour the egg mixture evenly into the ramekins. Place the pan in the oven and pour the hottest tap water so they come halfway up the sides of the ramekins.
  • Bake for 35 to 40 minutes, until the custards are set on the edges but still a little jiggly in the middle. Remove from oven and cool to room temperature. Cover and refrigerate for 3 hours.
  • Spread 1-2 tablespoon sugar on top of each custard. With a kitchen blowtorch held one inch from the surface of the custard, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve.
  • In small bowl, mix together the graham crackers and butter. Top each ramekin with the graham cracker mixture.
  • Add some marshmallows and broil with kitchen blowtorch until browned. Top with some pieces of chocolate and serve immediately.


  • It is important to temper your egg yolks by slowly adding some of the hot cream and whisking before adding the rest, or you'll have cooked eggs.
  • While straining isn't necessary, you can strain the custard with a sieve before baking.
  • The type/size of ramekins determine the length of the bake. If you use shallow oval ramekins, the bake time will be less than what is called for in the recipe.
  • Don't skip the water bath or you'll have rubbery crème brûlée with cracked surfaces.
  • Cover the entire cooled custard with sugar or the torch will curdle it.


Serving: 1g | Calories: 595kcal | Carbohydrates: 46g | Protein: 8g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 305mg | Sodium: 221mg | Potassium: 151mg | Fiber: 2g | Sugar: 36g