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S'more creme brulee-3

S'more Crème Brûlée

  • Author: Maria
  • Yield: 6 crème brûlées 1x



For the chocolate ganache

  • 4 oz bittersweet chocolate, roughly chopped
  • 4 oz heavy cream

For the crème brûlée

  • 2 cups (480 ml) heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (100 g) granulated sugar
  • 5 large egg yolks
  • 1/3 cup (83 g) smooth speculoos
  • Boiling water
  • Granulated sugar, for topping

For the meringue topping

  • 2 large egg whites
  • 1/3 cup (67 g) granulated sugar
  • 1/8 teaspoon cream of tartar
  • Pinch of salt


For the chocolate ganache

  1. In a double boiler over simmering water, cook the chocolate and heavy cream until smooth stirring occasionally.
  2. Spoon equal amounts of ganache in 6 (5oz) ceramic ramekins.  Spread with back of spoon and set aside.

For the crème brûlée

  1. Preheat oven to 325°F/163°C.
  2. In a medium saucepan, heat heavy cream over medium heat to a simmer, stirring occasionally.  Remove from heat and whisk in the vanilla extract.  Set aside.
  3. In a medium bowl, whisk together sugar and yolks.  Carefully, ladle about 1/2 cup of the cream mixture into the sugar-egg mixture while constantly whisking to avoid causing the eggs to scramble.  Pour the egg mixture into the remaining hot cream mixture and whisk together.  Add the speculoos and whisk until completely dissolved and incorporated.
  4. Divide custard evenly between prepared baking dishes.  Fill the pan with boiling water about halfway up the sides of your baking dishes.  Bake in preheated oven for 30-35 minutes or until edges of custard are set and centers are barely set (slightly jiggly).
  5. Transfer baking dishes to wire rack and cool to room temperature.  Refrigerate covered for at least 4 hours and up to 3 days.
  6. To serve, remove from refrigerator for 20 minutes and then sprinkle tops with a thin layer of granulated sugar.  Shake off any excess sugar.  Carefully caramelize sugar with a kitchen torch.

For the Meringue Topping

  1. Just before serving prepare meringue topping.  Place egg whites, sugar, cream of tartar and salt in a heatproof bowl of an electric mixer.  Set bowl over a small saucepan filled with an inch of simmering water.  Whisk constantly until sugar is dissolved and egg whites are warm to the touch, about 5 minutes.  Transfer the mixing bowl to an electric mixer fitted with a whisk attachment.  Beat on medium-high speed for 10-12 minutes until stiff, glossy peaks form.
  2. Using a small offset spatula or pastry bag fitted with a round pastry tip, spread or pipe meringue in a over top of each caramelized crème brûlée.  Using a kitchen torch, toast meringue (careful not to over torch).  Serve immediately.
  • Category: Custards Parfaits & Pudding

Keywords: S'more crème brûlée, custard, s'mores