Yesterday was National Smores Day. Of all the food-related holidays that exist in the world, I really do like this one quite a bit. Smores are one of my favorite desserts. In case you couldn’t tell:
That list is just going to keep growing. I didn’t want to have two posts in one day so I opted to share this with you the day after the holiday and to keep my Secret Recipe Club post on it’s own. This recipe kind of happened as an accident. The other weekend I was making the macarons I shared with you yesterday and I was left with 6 egg yolks. What in the world does one do with 6 egg yolks? I started looking up recipes to use them up and I found pot de creme. Then I just happened to click back to my email and was reminded that the theme for this month’s What’s Baking is Baking with Smores.
And the idea of a smores pot de creme was born!
Smores Pot de Creme
Source: Cookaholic Wife creation
- 6 oz. good quality unsweetened chocolate, chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup sugar
- 6 egg yolks
- 1 tsp. vanilla
- 2 cups graham crackers, crushed
- 6 tbsp. unsalted butter
- 1 ½ cup mini marshmallows, divided
- Hershey’s bar, broken into pieces
1. Preheat the oven to 300 degrees. Place 8 equally sized dishes (ramekins, 4 oz. mason jars, etc.) in a baking dish. (You might need two baking dishes.) Pour enough water into the baking dish(es) to cover halfway up your ramekins/mason jars.
2. Combine heavy cream and whole milk together in a medium saucepan and heat over medium high heat. When the mixture begins to simmer, remove it from the heat and add the chocolate. Stir until the chocolate has melted.
3. Meanwhile, in a medium bowl, whisk together the egg yolks, sugar and vanilla. Once the chocolate has melted into the cream/milk mixture, slowly pour it into the egg mixture, whisking to ensure the eggs don’t scramble.
4. Once the chocolate and egg mixture is combined, strain it into a measuring cup to discard any solids. Fill each of your ramekins or mason jars with ½ cup of the chocolate mixture. Cover each with foil and bake for 30 minutes.
5. Remove from the oven and once the chocolate filled dishes are cool enough to touch, cover with a lid or plastic wrap and refrigerate until chilled.
6. While the pot de creme is chilling, increase the oven temperature to 350. Add the graham cracker crumbs to a medium bowl. Melt the butter and pour over the crumbs and stir, until they are damp enough to stick together.
7. Liberally spray a cupcake pan with non-stick cooking spray. Press the graham cracker mixture into 8 of the cups, pressing up the sides and using the back of a spoon to create a hole in the center. Bake for 12-15 minutes or until just set.
9. Set the oven to broil. Divide the mini marshmallows between the graham cracker cups. Broil for 1-2 minutes until just toasty.
10. To serve, gently remove the graham cracker cup and place it on top of the pot de creme. Garnish with a section of the Hershey’s bar.
In the photo, I used 4 8 oz. mason jars, but Tom and I both agreed, you need one serious sweet tooth to eat that much rich chocolate custard in one sitting, so I revised the recipe above to serve 8 instead. If you’re a huge chocoholic, go for the serving of four, but you better not tell your dentist I said that!