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
- Preheat oven to 350 degrees.
- Place the cream, half-and-half and sugar in a medium saucepan, and warm over medium heat.
- Do not let the mixture boil.
- Melt the chocolate slowly over warm water in a double boiler.
- In a large bowl, beat the egg yolks lightly.
- Slowly whisk in the cream mixture.
- Add the warm chocolate and Cognac, stirring well.
- Strain the mixture through a fine sieve.
- Fill 6 four-ounce ramekins with the mixture, and place them in a baking dish.
- Pour in enough hot water to come halfway up the sides of the ramekins.
- Cover tightly with foil, and bake for 30 minutes until the custards are just set.
- Remove the ramekins from the water bath and allow to cool.
- Sprinkle the tops of the custards with the graham cracker crumbs.
- 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)