S'mores Pot De Creme

• 1 cup heavy cream
• 1 cup half-and-half
• 5 tablespoons sugar
• 5 ounces bittersweet chocolate
• 6 egg yolks
• 1 tablespoon Cognac
• 1/2 cup graham cracker crumbs
• About 24 minimarshmallows

1. Preheat oven to 350 degrees.
2. Place the cream, half-and-half and sugar in a medium saucepan, and warm over medium heat.
3. Do not let the mixture boil.
4. Melt the chocolate slowly over warm water in a double boiler.
5. In a large bowl, beat the egg yolks lightly.
6. Slowly whisk in the cream mixture.
7. Add the warm chocolate and Cognac, stirring well.
8. Strain the mixture through a fine sieve.
9. Fill 6 four-ounce ramekins with the mixture, and place them in a baking dish.
10. Pour in enough hot water to come halfway up the sides of the ramekins.
11. Cover tightly with foil, and bake for 30 minutes until the custards are just set.
12. Remove the ramekins from the water bath and allow to cool.
13. Sprinkle the tops of the custards with the graham cracker crumbs.
14. Toast the marshmallows under the broiler for a few seconds and place in the center of each ramekin.

heavy cream, sugar, bittersweet chocolate, egg yolks, cognac, graham cracker crumbs, minimarshmallows

Taken from cooking.nytimes.com/recipes/12062 (may not work)