Creamy speculoos custard on top of a thin layer of chocolate ganache and topped with a light and airy toasted meringue makes the perfect s’more crème brûlée.
S’mores are definitely on my top 5 most favorite dessert list. Toasted marshmallow atop melting chocolate and sandwiched between graham crackers is a brilliant flavor and texture combination. They are the perfect summer dessert and fun for kids to make.
I always enjoy experimenting with different versions of this sweet treat. And today I’m sharing with you my new favorite version, s’more crème brûlée. It consists of a thin layer of chocolate ganache topped with a creamy speculoos filling and brûléed to perfection. And if that isn’t enough, a light and airy toasted meringue completes this decadent dessert. AMAZING!
How to make chocolate ganache
Chocolate ganache goes wonderfully in this s’more crème brûlée. It’s simple to make using only two ingredients, chocolate and heavy cream. However, the key is creating the ideal consistency. It all comes down to ratios. For this particular recipe, a 1:1 ratio is used. Specifically, the recipe calls for 4 oz of semi-sweet chocolate and 4 oz heavy cream. This produces a pudding like consistency which is also great for cake and cupcakes fillings and/or frostings. For a thicker consistency a 2:1 ratio of chocolate to cream is used. This is ideal for making chocolate truffles. And for a thin glaze-like consistency that’s great for dipping fruit, a 1 part chocolate to 1.5 part cream is used.
To make the ganache, place a heatproof bowl over simmering water and cook the chocolate and cream. Whisk together until a smooth, shiny consistency is achieved. And it’s as simple as that.
How to make the perfect Crème Brûlée
- Traditional wide, shallow ramekins are ideal as oppose to deep ceramic containers (4-6 oz). The deeper containers require a longer baking time and result in overcooked edges and under baked centers. Additionally, the wider ramekins allow for more caramelized crust which is the highlight of a crème brûlée.
- Mix the custard with strictly heavy cream to achieve the richest flavor. Some recipes call for a combination of milk and cream which lightens the custard and is less creamy.
- Use egg yolks as oppose to whole eggs. The yolks not only produce a rich flavor, but also help keep your texture creamy (and not as firm as when using whole eggs).
- Superfine granulated sugar is best for the crust. The small granules caramelize quickly and more evenly than brown sugar or coarse sugar.
- Use a kitchen torch to brûlée you custard as oppose to an oven broiler. It’s extremely difficult to perfectly caramelize your sugar in the oven. A kitchen torch gives you the most control.
Using a hot water bath
Baking s’more crème brûlée in a hot water bath is necessary creating that perfectly baked creamy custard. Doing so allows these delicate desserts to cook slowly and more evenly. The water that surrounds the crème brûlée creates gentle heat which results in a more uniform baking. Additionally, the water bath (also known as a Bain-Marie) keeps the air in the oven moist which helps prevent your custards from cracking.
To create a hot water bath for your s’more crème brûlée, place empty ramekins in a baking pan or roasting pan. Pour hot water into the pan so that it rises halfway up your ramekins. Once you custard is prepared divide your custard equally between the ramekins and place into oven.