Mississippi Mud Brûlée

• 2 cups whipping cream
• 1/3 cup sugar
• 6 egg yolks, lightly beaten
• 1 (4-ounce) bar sweet baking chocolate, melted
• 1/4 cup Kahlua or other coffee-flavored liqueur
• 1/3 cup marshmallow cream
• 1 1/2 tablespoons semisweet chocolate mini-morsels
• 3/4 teaspoon milk
• 1/2 cup loosely packed brown sugar

1. Combine whipping cream and 1/3 cup sugar in a small heavy saucepan; bring to a simmer (do not boil). Remove from heat and gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in melted sweet chocolate and Kahlua.
2. Pour chocolate mixture into 6 (6-ounce) ungreased ramekins. Place ramekins in a 13" x 9" x 2" pan. Add hot water to pan to depth of 1". Bake, uncovered, at 300u0b0 for 30 to 40 minutes or just until set. Remove ramekins from pan and let cool on a wire rack. Cover and chill thoroughly.
3. Combine marshmallow cream, mini-morsels, and milk, stirring until blended. Spoon a small dollop of marshmallow mixture evenly onto each custard.
4. Sprinkle brown sugar over marshmallow layer. Place ramekins in a 13" x 9" x 2" pan; fill pan with ice cubes, surrounding ramekins.
5. Broil 3 1/2" from heat (with electric oven door partially opened) 1 to 2 minutes or until brown sugar melts. Remove ramekins from pan. Chill custards 5 minutes or just until brown sugar forms a crust.
6. Note: Ice cubes keep the custard cold while allowing the brown sugar to melt under heat.

whipping cream, sugar, egg yolks, chocolate, liqueur, marshmallow cream, semisweet chocolate, milk, brown sugar

Taken from www.myrecipes.com/recipe/mississippi-mud-brle (may not work)