Do you remember what you were doing on January 2, 2010? I don’t, but evidently I was bookmarking this recipe for S’mores Crème Brûlée. In my ongoing effort to work my way through my age old favourites folder, I decided to make these for my Oscar gathering last night.

Quick thoughts on the Academy Awards this year? Snooooooze. No great dresses, no big surprises, Billy Crystal is old news, The Keibs showed up literally dressed as a trophy girlfriend, and I mean the show was just really boring, am I right?

So it’s good news that we had a nice treat to look forward to! I suppose this isn’t technically crème brûlée, because there’s no caramelized sugar on top, but it’s a super cute/super yummy variation. And honestly, this whole thing takes about 10 minutes to put together. The only extra thing I needed were ramekins, which I picked up at the dollar store for 75 cents each, and paid with all the change I found at the bottom of my bag. Score!

I used milk chocolate in my custard, which after baking in a water bath and chilling was perfectly delicious and smooth. Right before we ate, I sprinkled the tops with graham cracker crumbs and marshmallows. My guests demanded varying degrees of marshmallows, but this is easily customized (Me: LOTS / Nicole: a few / Kristine: just a sprinkle). I toasted the marshmallows under the broiler for just about 1 minute, and then served to my guests as we watched Angelina and her leg present an award.

S’mores Crème Brûlée

Source: Sugar Plum

Yield: 3 little ramekins, the original recipe serves 6

Ingredients

1 cup whipping cream

1/3 cup milk chocolate chips (or dark chocolate, but I think you need milk chocolate for a classic s’mores flavour)

1 1/2 tbsp sugar

3 egg yolks (I set the egg whites aside and made these)

1/2 tsp vanilla

+ graham cracker crumbs

+ mini marshmallows

Directions

1. Put your ramekins in an 8×8 glass baking dish, and preheat the oven to 300.
2. Put the chocolate chips and sugar into a heatproof bowl. Pour the cream into a microwave save measuring cup and heat for 45 seconds or so until hot. Pour over the chocolate chips and sugar. Let sit for a couple of minutes so the cream can melt the chocolate, then whisk until smooth.
3. In a separate bowl, whisk the egg yolks and vanilla. Add just a splash of the cream/chocolate mixture, and whisk to incorporate. Very slowly add the rest of the cream/chocolate mixture, and whisk away. (You don’t want to add this fast because you don’t want to cook the eggs!).
4. Pour the custard into the ramekins, and then start filling the baking dish with very hot tap water until the water comes halfway up the ramekins (this is called a water bath).
5. Slide into the oven and bake for an hour. Remove ramekins from water bath and let cool to room temperature, then stick in the fridge for a few hours to chill thoroughly.
6. Right before serving, turn on your broiler to high. Sprinkle graham cracker crumbs and marshmallows on top and broil for one minute or less to toast (watch it carefully, it’ll get brown very fast!).