Desserts and cookies

S’mores Crème Brûlée

June 10, 2014

S'mores crème brûlée

Do you like crème brûlée? Do you like S’mores? Well, you are going to LOVE this S’mores crème brûlée!  You will love the creamy chocolate, the crispy of the caramel mixed with the crumbs and those sweet marshmallows!

I discovered S’mores a few years ago since it is not something I grew up with in France.  The first time we made some, I was exited like a little girl.  What is not to love in S’mores anyway?

S'mores crème brûlée

So, now that you know my secret about my crème brûlée, you know it is simple, quick to prepare and a great recipe to impress your guests.  Yet, you don’t need to be an advanced baker.

Now, meet the crème brûlée and those S’mores that are the summer theme of all parties, barbecues and bond fires!  Are you not on vacations or away on the weekend?  That’s okay,  you can have that delicious  creamy chocolate dessert any day at home!  Oh boy, how dangerous is that?  Quite, I’d tell you!  You might not stop at one… Too good!

S'mores crème brûlée

Alright, you have been drooling enough!  I will share the recipe.  Quite similar to the previous one I posted in January but a few extra steps to make it S’mores!

S’mores Crème Brûlée

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 ramekins

Serving Size: Ramekins of 4-inch diameter


  • - 250ml of milk
  • - 200g of chocolate (I prefer milk chocolate), cut into small pieces
  • - 250ml of the 35% cream
  • - 5 egg yolks
  • - 70g of sugar (I reduced a little since we have chocolate there too) + 1/4 of a cup
  • - 1 cup of Graham crackers crumbs
  • - 24 small marshmallows


  1. - Bring the milk to boil with the chocolate,stir well to make sure the chocolate melted well.
  2. - Remove from the stove and add the cold cream to the milk.
  3. - Add the egg yolks and the sugar that you would have previously beaten together.
  4. - Stir well.
  5. - Take a baking sheet that has little borders, place your ramequins filled up with the preparation.
  6. - Bake bain-marie (add water on the baking sheet so the ramequins are baking in water) - sorry should have taken a picture too.
  7. - Bake for 25-30 minutes at 375F.
  8. - Allow to cool down and keep refrigerate for 2 hours.
  9. - Before you jump on it and eat it... Sprinkle with some sugar on top of the crème and with a baking torch, caramelize it. Right away, sprinkle generously 1 teaspoon of Graham crakers on top to allow to stick to it.
  10. - Place 3 small marshmallows in your ramequins and heat them briefly with the baking torch, be careful not the burn them


This recipe yields more that the classic crème brûlée, probably because of the added ingredient, the chocolate.

S'mores crème brûlée

  1. Melanie, I’m a huge fan of creme brulee. I haven’t tried s’mores but I gather they are good! Brilliant idea to combine your native culture and your adopted one in this dish. 🙂

  2. Love this. I used to make s’mores crème brulee at my old job. It was a big hit. But the funny thing was that many people actually requested it warm! And we all know crème brulees are served cold. But as so many people were making that request, we started having to flash them in the oven each time they wanted a warm crème brulee.

  3. P.S. I just gave you a small shout out on my last post on making and shooting crème brulees! In case you were wondering, I stumbled across your post while browsing through Foodgawker while looking for inspiration on shooting crème brulees. I just started trying to figure out how to operate the DSLR not too long ago and I am still learning. It’s frustrating sometimes since I cant get my photos to look the way I want!

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