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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These individual chocolate custards are topped with gooey marshmallow and a caramelized sugar crust-reminiscent of a s'more. Ingredients:
2 cups whipping cream |
1/3 cup sugar |
6 egg yolks, lightly beaten |
1 (4-ounce) bar sweet baking chocolate, melted |
1/4 cup kahlúa or other coffee-flavored liqueur |
1/3 cup marshmallow cream |
1 1/2 tablespoons semisweet chocolate mini-morsels |
3/4 teaspoon milk |
1/2 cup loosely packed brown sugar |
Directions:
1. Combine whipping cream and 1/3 cup sugar in a small heavy saucepan; bring to a simmer (do not boil). Remove from heat and gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in melted sweet chocolate and Kahlúa.
2. Pour chocolate mixture into 6 (6-ounce) ungreased ramekins. Place ramekins in a 13 x 9 x 2 pan. Add hot water to pan to depth of 1 . Bake, uncovered, at 300° for 30 to 40 minutes or just until set. Remove ramekins from pan and let cool on a wire rack. Cover and chill thoroughly.
3. Combine marshmallow cream, mini-morsels, and milk, stirring until blended. Spoon a small dollop of marshmallow mixture evenly onto each custard.
4. Sprinkle brown sugar over marshmallow layer. Place ramekins in a 13 x 9 x 2 pan; fill pan with ice cubes, surrounding ramekins.
5. Broil 3 1/2 from heat (with electric oven door partially opened) 1 to 2 minutes or until brown sugar melts. Remove ramekins from pan. Chill custards 5 minutes or just until brown sugar forms a crust.
6. Note: Ice cubes keep the custard cold while allowing the brown sugar to melt under heat.
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