Name: S'mores Creme Brulee
Yield: 6
Cuisine: American
Ingredients: 1 cup milk; 3 large eggs; 2/3 cup sugar; 1/3 cup baking cocoa; 2 tablespoons strong brewed coffee (I like Door County Coffee S'mores) or coffee liqueur; 2/3 cup graham cracker crumbs; 2 tablespoons butter, melted; 1/3 cup sugar or coarse sugar; 2 cups miniature marshmallows; 1 milk chocolate candy bar (1.55 ounces), broken into 12 pieces

S'mores Creme Brulee

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We're celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Nothing says summer to me more than s'mores. We've got a backyard fire pit, and I know that breaking out the chocolate, marshmallows and graham crackers is the secret to pulling the teen away from his phone and video games to hang with us for a while.

Don't have a fire pit? Then this S'mores Creme Brulee from the Taste of Home American Summer cookbook is a great way to enjoy those iconic summer flavors. I only made a minor change to the recipe, I used whole milk because it's what we have on hand. I used S'mores coffee, which is one of my absolute favorites from Door County Coffee & Tea Company.

I love any excuse to break out my kitchen torch, and I get to use it twice in this dish, first to caramelize the sugar, and then again to toast the marshmallows. If you don't have a torch you can do it under the broiler instead.

There's just something so satisfying about using your spoon to crack through that sugar layer. There are so many great flavors and textures in this one, smooth chocolately custard, toasty marshmallow, crunchy crumbs. Thank you so much to Rose D. for sharing her recipe!

S'mores Creme Brulee

Yield: 6

Author: Jolene's Recipe Journal

Ingredients

1 cup milk
3 large eggs
2/3 cup sugar
1/3 cup baking cocoa
2 tablespoons strong brewed coffee (I like Door County Coffee S'mores) or coffee liqueur
2/3 cup graham cracker crumbs
2 tablespoons butter, melted
1/3 cup sugar or coarse sugar
2 cups miniature marshmallows
1 milk chocolate candy bar (1.55 ounces), broken into 12 pieces

Instructions

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.