Toasted Marshmallow Creme Brulee
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
65
Spice
46
Sweetness
46
Sourness
42
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
Directions:
1
Thread 24 marshmallows onto skewers and toast over an open flame until golden and charred in spots
2
(Alternatively, place the marshmallows on a baking sheet and broil, turning with a spoon, until toasted all over
3
) Put the toasted marshmallows, cream, milk, vanilla and salt in a saucepan and cook, stirring constantly, over medium heat until the marshmallows melt
4
(Some charred bits may remain
5
) Let cool 20 minutes
6
Preheat the oven to 325 degrees F
7
Whisk the eggs and egg yolks in a bowl
8
Slowly whisk in 1 cup of the cooled marshmallow mixture, then whisk in the remaining mixture, being careful to not beat in too much air
9
Pour through a fine-mesh sieve into a large liquid measuring cup
10
Arrange six 4-ounce ramekins in a roasting pan
11
Divide the custard among the ramekins
12
Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the ramekins
13
Bake until the custards are set but wobbly in the center, 30 to 35 minutes
14
Remove from the oven and let sit in the water bath until cool enough to handle
15
Remove the custards from the water bath and let cool to room temperature, then cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight
16
Preheat the broiler
17
Transfer the custards to the freezer to chill, 15 to 30 minutes
18
Meanwhile, pulse the remaining marshmallows and 3 tablespoons hot water in a food processor until creamy, about 1 minute
19
Top each custard with 1 to 2 tablespoons of the marshmallow topping and gently spread to the edges with damp fingertips
20
Broil until the tops are bubbly and dark brown
21
Transfer the creme brulees to the refrigerator to chill, about 1 hour
22
Serve cold
23
Photograph by Levi Brown