Smores Creme Brulee Food

S'MORES CREME BRULEE

Steps:

• Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar, cocoa and liqueur until blended but not foamy. Slowly whisk in hot milk., Place six 4-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Remove ramekins from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., In a small bowl, mix cracker crumbs and butter; set aside. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Using torch, heat marshmallows until browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar. Broil 3-4 in. from heat 3-5 minutes or until sugar is caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Broil 30-45 seconds or until marshmallows are browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.

S'MORES CREME BRULEE

Steps:

• Preheat oven to 350.
• Heat cream to just below boiling. Remove from heat, add chocolate and stir until melted. Then add vanilla extract.
• Meanwhile, cream together eggs yolks and sugar. Try not to incorporate any air into the mixture. I use a fork for this.
• Slowly pour the cream into the eggs, mixing constantly (try not to incorporate any air). You have to go slow enough that the hot cream doesn't cook the eggs.
• Divide mixture between 4 ramekins. Place in a baking pan and fill the pan with water until it is halfway up the sides of the ramekins. Don't splash any water into the custard!
• Carefully place the pan into the oven and bake about half an hour, until the custard is set but still jiggly in the center.
• Remove from custards from the pan and allow to cool to room temperature. Then wrap with plastic wrap and chill in the refrigerator for a couple hours (they will keep this way for several days).
• Just before eating, coarsely break the graham crackers and sprinkle on top of the custards. Then top with the marshmallow cream (or mini marshmallows). Use a kitchen torch to caramelize the marshmallow, then drizzle with a little of the melted chocolate.

CHOCOLATE CREME BRULEE, S'MORES STYLE

Steps:

• Heat the quart of heavy cream in a double boiler. Add 1/4 cup of the sugar. Whisk over heat till mixture reaches 150°. Add chocolate chips and continue whisking until chocolate melts.and keep on a low heat.
• Place the nine yolks in a mixing bowl and add remaining sugar (1/4 cup). Whisk eggs and sugar together. Begin adding the cream/chocolate mixture ( a little at a time) into the egg yolks. Do not add all at once as you don't want scrambled eggs, do you? You really need to temper the eggs if you want a smooth custard. Continue adding until all ingredients are well incorporated.
• Strain the mixture into another mixing bowl to make sure there are no bits of scrambled egg in the mixture. Refrigerate overnight. This extra time in the fridge ensures a creamy texture for the creme brulee.
• After the mixture has chilled overnight, ladle into 5-oz ramekins, filling to just below the rim. Place in a 9x13 baking pan and fill the bottom of the pan with about an inch of hot water. The water will ensure a nice, even baking. Place the pan in a preheated 300° oven and bake for about an hour, until the custards are film on top. Remove the desserts from the oven, drain off the water and place in the refrigerator for six hours.
• Remove from the fridge after the six-hour period and blot off any moisture that might have accumulated on the surface of the custards.
• Coat the top of each with brown sugar and using a gourmet's torch, brown and caramelize the sugar on top. Add mini marshmallows and graham crackers. Using the torch one more time, toast the marshmallows and serve right away.

S'MORES CREME BRULEE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a saucepan, heat cream to a boil. Remove from heat; whisk in chocolate until melted and smooth.
• In a medium bowl, whisk egg yolks with sugar. Gradually whisk hot cream mixture into eggs. Whisk in vanilla. Divide mixture among 4-six oz (175 mL) ramekins. Place ramekins in a large shallow pan; pour boiling water into the pan to come halfway up sides of ramekins.
• Bake for 25 to 35 minutes or until edges are set but centres still jiggle slightly. Remove from water; let cool on a rack. Cover and refrigerate for about 2 hours or until chilled or for up to 24 hours.
• Divide graham crackers evenly among ramekins; top with marshmallows. Place on a baking sheet. Broil for 10 to 45 seconds or until marshmallows are lightly golden and starting to soften. Drizzle chocolate over marshmallows. Serve immediately.