S’mores Crème Brûlée

Smores Creme Brulee by Sweet Jumbles (4)I was enjoying dinner at a local Italian restaurant and got Crème Brûlée for dessert.  It was, as expected, delicious.  Crème Brûlée is surprisingly not too hard to make, so it occurred to me that a s’mores version should be possible.  Sure enough, a bit of searching around online proved me right, and I’ve tweaked things to create a delicious Sweet Jumbles version.

While the recipe below is for 4 ramekin-sized servings, this can also be prepared in one larger dish and presented as a party dip.  Best served with graham crackers as your dipping tool!

S'mores Crème Brûlée

  • Servings: 4
  • Difficulty: medium
  • Print

inspired by Alton Brown and Cook with Manali

Smores Creme Brulee by Sweet Jumbles (1)

2 c. heavy cream
1 t vanilla extract
2 oz. dark chocolate, chopped
4 oz. semi-sweet chocolate, chopped
3/4 c granulated sugar, divided
3 large egg yolks
2 Sweet Jumbles marshmallows, chopped (vanilla or chocolate recommended)
2 graham crackers, crushed
chocolate sauce


  • Preheat oven to 325 degrees.
  • Combine heavy cream and vanilla in a medium saucepan set over medium heat.  Bring to a boil, and then add chopped chocolate, stirring until well-combined and smooth.  (While recipe calls for 2 oz. dark chocolate and 4 oz. semi-sweet, feel free to modify milk/dark/semi-sweet chocolate combination so long as you still use a total of 6 oz.)
  • Remove from heat, cover, and let cool for 15 minutes.
  • Meanwhile, in a medium bowl whisk together ¼ c sugar and egg yolks until smooth and pale yellow in color.
  • Gradually add chocolate mixture to the egg mixture, stirring constantly.  If any lumps develop, strain through a sieve.  Otherwise, continue on to the next step.
  • Divide between 4 ramekins.  Place ramekins in a baking dish and fill it with water, halfway up the sides of the ramekins.  Place in oven and bake for 35 minutes, or until the Crème Brûlée has set but the middle still jiggles.  (Depending on the depth of the ramekin, this could take anywhere from 20 to 45 minutes.)
  • Remove ramekins from the water bath and refrigerate for at least 2 hours, but up to 3 days.
  • Remove ramekins from refrigerator 30 minutes before the final sugar step.
  • Divide remaining ½ c. of sugar between the four ramekins (about 2 T each), spreading it in an even layer on top.  Using a kitchen torch melt the sugar to form a crispy top.
  • Sprinkle crushed graham crackers and a few chopped marshmallows on top.  Again torch to toast the marshmallows.
  • Drizzle with chocolate sauce.
  • Serve and enjoy!

 Smores Creme Brulee by Sweet Jumbles (3)

Smores Creme Brulee by Sweet Jumbles (2)

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