S'mores Pot De Crème

By William Norwich

Total Time
1 hour
Rating
(0)
Notes
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Ingredients

Yield:6 servings
  • 1cup heavy cream
  • 1cup half-and-half
  • 5tablespoons sugar
  • 5ounces bittersweet chocolate
  • 6egg yolks
  • 1tablespoon Cognac
  • ½cup graham cracker crumbs
  • About 24 minimarshmallows
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 350 degrees. Place the cream, half-and-half and sugar in a medium saucepan, and warm over medium heat. Do not let the mixture boil.

  2. Step 2

    Melt the chocolate slowly over warm water in a double boiler.

  3. Step 3

    In a large bowl, beat the egg yolks lightly. Slowly whisk in the cream mixture. Add the warm chocolate and Cognac, stirring well. Strain the mixture through a fine sieve.

  4. Step 4

    Fill 6 four-ounce ramekins with the mixture, and place them in a baking dish. Pour in enough hot water to come halfway up the sides of the ramekins. Cover tightly with foil, and bake for 30 minutes until the custards are just set. Remove the ramekins from the water bath and allow to cool.

  5. Step 5

    Sprinkle the tops of the custards with the graham cracker crumbs. Toast the marshmallows under the broiler for a few seconds and place in the center of each ramekin.

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Cooking Notes

Laurence D.

Wow! This was so delicious! Perfect dessert for chocolate lovers. The only issue is that its very hard to divide up the marshmallows once they've been toasted and are a bit melts. Would recommend placing the in the dishes and then just using a torch to toast them directly in the dish.

Laurence D.

Wow! This was so delicious! Perfect dessert for chocolate lovers. The only issue is that its very hard to divide up the marshmallows once they've been toasted and are a bit melts. Would recommend placing the in the dishes and then just using a torch to toast them directly in the dish.

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