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Heavenly S’mores Pots de Crème Recipe Easy Homemade Creamy Chocolate Custard

Heavenly S’mores Pots de Crème - featured image
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A rich and creamy chocolate custard inspired by classic s’mores, featuring toasted marshmallow topping and crunchy graham cracker crumble. This elegant dessert is simple to make and perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 2 cups heavy cream (475 ml)
  • 1 cup whole milk (240 ml)
  • 6 oz bittersweet chocolate, chopped (170 g)
  • 5 large egg yolks, room temperature
  • 1/2 cup granulated sugar (100 g)
  • 1 tsp vanilla extract
  • 1 cup mini marshmallows (50 g)
  • 1 cup graham crackers, crushed (100 g)
  • Optional: pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Position a rack in the center of your oven for even heat distribution.
  2. In a medium saucepan, combine 2 cups heavy cream and 1 cup whole milk. Warm over medium heat until it just starts to simmer — bubbles forming at the edges but not boiling. Remove from heat immediately.
  3. Place chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream and milk mixture over the chocolate. Let it sit for 2 minutes, then whisk gently until smooth and glossy.
  4. In a separate bowl, whisk 5 large egg yolks with 1/2 cup granulated sugar until pale and slightly thickened, about 2 minutes. Add 1 tsp vanilla extract and mix.
  5. Slowly pour the warm chocolate mixture into the egg yolks, whisking constantly to prevent curdling.
  6. Pour the combined mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
  7. Place 6 to 8 ramekins in a large baking dish. Pour the custard evenly into each ramekin, filling almost to the top.
  8. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
  9. Bake for 35-40 minutes, or until the custards are mostly set but still slightly jiggly in the center when gently shaken.
  10. Remove ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 2 hours or overnight for best texture.
  11. Just before serving, sprinkle mini marshmallows and crushed graham crackers evenly over each custard.
  12. Use a kitchen torch to lightly toast the marshmallows until golden and gooey, about 30 seconds to 1 minute. Alternatively, place under a broiler for 1-2 minutes, watching carefully.
  13. Serve immediately, warm or chilled.

Notes

Use room temperature eggs to prevent curdling. Temper the egg mixture slowly with warm chocolate mixture. Baking in a water bath is crucial to avoid cracks and curdling. Toast marshmallows just before serving for best texture. If no kitchen torch, use broiler carefully. Variations include vegan and gluten-free options.

Nutrition

Keywords: s’mores, pots de crème, chocolate custard, creamy dessert, toasted marshmallow, graham cracker, easy dessert, homemade custard

Find it online: https://chloeplate.com/heavenly-smores-pots-de-cr-e-me-recipe-easy-homemade-creamy-chocolate-custard/