Recipe: S’mores Creme Brûlée

For something sweet and elevated to serve during your next dinner party, try Chef Jill’s recipe for S’mores Creme Brûlée!

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S’mores Creme Brûlée 
6 servings


  • 3 cups heavy cream

  • 6 oz semisweet chocolate chips

  • 6 egg yolks-room temperature 

  • 1/4 cup sugar

  • 1 tsp pure vanilla extract 

  • 6 TBSP coarsest chopped graham crackers (about two squares)

  • 1-7oz jar marshmallow creme

  • Mini Chocolate chips or chocolate shavings for garnish (optional)


1.) Preheat oven to 325 degrees. 

In a medium saucepan, heat and stir 1 cup of the cream, the chocolate over low heat until chocolate melts. Gradually whisk in remaining cream. Bring to just simmering, then remove from heat.

2.) Whisk the egg yolks, sugar, vanilla and salt In a medium bowl until smooth. Slowly whisk (temper) egg mixture into chocolate mixture.

3.) Place six (6 oz) or nine 4 oz) ramekins into a rectangular baking dish and divide/pour the custard evenly into ramekins. Place baking dish into oven rack and pour enough very hot or boiling water into the baking dish to reach halfway up the outsides of ramekins. Be careful not to pour water into the custard.

4.) Bake 40-45 minutes or until custards are set(centers will shake lightly). Remove from oven and take ramekins out of water bath immediately and cool on a wire rack for 30 minutes or so.

Then cover tightly with plastic wrap and chill at least 4 hours or overnight.

5.) Sprinkle graham crackers over custard and top each with about 3 TBSP marshmallow creme. 

6.) Toast the marshmallow with a kitchen torch or under a 400 degree broiler, making sure not only o burn ( unless you like your s’mores that way!) Top with chocolate shavings or chips (optional) and serve immediately!