My friend Ward aka Slim is a foodie like many of us. He does not blog but, we share recipes all the time. He also bought me one of my favorite cookbooks 🙂 Instead of guest posting he just emailed me and told me how he did things along with his own pictures. Since I don’t post many sweets on my blog, I thought y’all would like something sweet and something different. If you have any questions he will be able to answer them. So, in his words let’s begin…
I’ll add in the things I did wrong and if I was to make it again what I would do different. To start off, I would go with the 4 oz. ramekins instead of the 7 oz. ones. It was my mistake; but, it gave me more room to play with. That’s where the graham crackers and chocolate came in. The Toasted Marshmallow Creme Brulee came from the September issue of Food Network Magazine. The graham cracker and chocolate came from me, trying to fill in the space. I figured what goes well with toasted marshmallow? Why not make a smores. It’s very rich and sweet. The brulee is kind of a custard for those who don’t know. This is the recipe with my added little bit, the graham cracker and chocolate. Use 4 oz ramekins without.
Toasted Marshmallow (Smores) Creme Brulee
6 graham crackers
I suggest 1 tablespoon of butter per graham cracker
A bag of chocolate chips
50 marshmallows (from two 10 oz bags)
1 3/4 cups heavy cream
1 1/2 teaspoons vanilla extract
Pinch of salt
2 large eggs, plus 5 egg yolks
Process the graham crackers and butter together for the crust. (I used whole graham crackers (broke in half) and it made for a really hard bottom.)
Line the bottom of the ramekin.
Use a double boiler for the chocolate. Melt and pour over the graham cracker crust. (I tried baking instead of melting; didn’t work.)
1. Thread 24 marshmallows onto skewers and toast over an open flame until golden and charred in spots. (Alternatively, place the marshmallows on a baking sheet and broil, turning with a spoon, until toasted all over.) You can also improvise if you have no skewers handy.2. Put the toasted marshmallows, cream, milk, vanilla and salt into a saucepan and cook, stirring constantly, over medium heat until the marshmallows melt. (Some charred bits may remain.) Let cool 20 minutes.3. Preheat the oven to 325. Whisk the eggs and egg yolks in a bowl. Slowly whisk in 1 cup of the cooled marshmallow mixture, then whisk in the remaining mixture, being careful not to beat in too much air. Pour through a fine mesh sieve into a large liquid measuring cup.
4. Arrange six 4 oz ramekins in a roasting pan. Divide the custard among the ramekins. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the ramekins. Bake until the custards are set but wobbly in the center, 30 to 35 min. (add 10min with the graham crackers). Remove from the oven and let sit in the water bath until cool enough to handle. Remove custards from water bath and let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hrs or overnight.5. Preheat the broiler. Transfer the custards to the freezer to chill, 15 to 30 minutes. Meanwhile, pulse the remaining marshmallows and 3 tablespoons of hot water in a food processor until creamy (mine was lumpy creamy), about 1 minute. Top each custard with 1 to 2 tablespoons of the marshmallow topping and gently spread to edges with damp fingertips. Broil until the tops are bubbly and dark brown (Be careful, I had one so dark it was in flames). Transfer the Creme Brulees to the fridge to chill, about 1 hour. Serve Cold.
Enjoy and have a great weekend y’all!