Toasted Marshmallow Creme Brulee

Name: Toasted Marshmallow Creme Brulee
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 2 larges eggs, plus 5 egg yolks; 414 milliliters heavy cream; 50 marshmallows (from two 10-ounce bags); 1 pinch Pinch of salt; 2 teaspoons vanilla extract; 177 milliliters whole milk

The recipe Toasted Marshmallow Creme Brulee is ready in around 1 hour and 35 minutes and is definitely an outstanding gluten free option for lovers of Mediterranean food. This recipe serves 6. One portion of this dish contains around 5g of protein, 28g of fat, and a total of 467 calories. Head to the store and pick up eggs, milk, marshmallows, and a few other things to make it today.

Instructions

Thread 24 marshmallows onto skewers and toast over an open flame until golden and charred in spots. (Alternatively, place the marshmallows on a baking sheet and broil, turning with a spoon, until toasted all over.)

Ingredients you will need

Marshmallows

Toast

Equipment you will use

Baking Sheet

Skewers

Put the toasted marshmallows, cream, milk, vanilla and salt in a saucepan and cook, stirring constantly, over medium heat until the marshmallows melt. (Some charred bits may remain.)

Ingredients you will need

Marshmallows

Vanilla

Cream

Milk

Salt

Equipment you will use

Sauce Pan

Let cool 20 minutes.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Whisk the eggs and egg yolks in a bowl. 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.

Ingredients you will need

Marshmallows

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

Pour through a fine-mesh sieve into a large liquid measuring cup.

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Measuring Cup

Sieve

Arrange six 4-ounce ramekins in a roasting pan. Divide the custard among the ramekins.

Ingredients you will need

Custard

Equipment you will use

Roasting Pan

Ramekin

Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the ramekins.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Ramekin

Oven

Bake until the custards are set but wobbly in the center, 30 to 35 minutes.

Equipment you will use

Oven

Remove from the oven and let sit in the water bath until cool enough to handle.

Ingredients you will need

Water

Equipment you will use

Oven

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.

Ingredients you will need

Water

Wrap

Equipment you will use

Plastic Wrap

Preheat the broiler.

Equipment you will use

Broiler

Transfer the custards to the freezer to chill, 15 to 30 minutes. Meanwhile, pulse the remaining marshmallows and 3 tablespoons hot water in a food processor until creamy, about 1 minute. Top each custard with 1 to 2 tablespoons of the marshmallow topping and gently spread to the edges with damp fingertips. Broil until the tops are bubbly and dark brown.

Ingredients you will need

Marshmallows

Custard

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