The Magnolia Journal – July 2019

19 MAGNOLIA JOURNAL fall 2019

TIPS:

Baking the ramekins in a

water bath ensures that the

custard will cook gently

and evenly.

�If using shallow

(3/4 -inch deep) ramekins

for any of these recipes,

check doneness about

5 minutes early.

CRÈME BRÛLÉE

PREP: 2 0 m i nu t e s

BAKE: 40 minutes

COOL: 1 h o u r

CHILL: 4 hours

1. Preheat oven to 325°F. In a medium saucepan, heat and
   stir 1 cup of the cream, the milk chocolate, and the semisweet
   chocolate over low until chocolate melts. Gradually whisk in
   remaining cream. Bring to simmering. Remove from heat.


2. Whisk egg yolks, sugar, vanilla, and salt in a medium bowl until
   smooth. Slowly whisk hot chocolate mixture into egg mixture.


3. Place six 6-oz. ramekins or custard cups in a 3-qt. rectangular
   baking dish. Divide chocolate mixture among ramekins. Place
   baking dish on oven rack. Pour enough boiling water into dish to
   reach halfway up sides of ramekins.


4. Bake 40 to 45 minutes� or until custards are set (centers will
   shake slightly). Remove ramekins from water. Cool on a wire
   rack. Cover and chill 4 hours or overnight.


5. Sprinkle crushed graham crackers over custards. Top each
   with 3 to 4 Tbsp. marshmallow creme.


6. Toast the marshmallow creme using a kitchen torch by moving
   the tip of the f lame across the surface of the creme until golden
   and slightly puffed. (Watch carefully because marshmallow
   creme can burn quickly.) Serve immediately.

Makes 6 servings

S’mores

3 cups heavy cream
3 oz. milk chocolate,
chopped
3 oz. semisweet chocolate,
chopped
6 egg yolks
¼ cup sugar
1 tsp. vanilla
¼ tsp. salt
6 Tbsp. coarsely crushed
graham crackers
1 7-oz. jar marshmallow creme