Campfire Creme Brulee

Campfire Creme Brulee


"Layer the best creme brulee in a s'more and you will have a sophisticated dessert that everyone will love. Dig deep and get a little bit of everything in each bite!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350.
  2. Mix graham cracker crumbs with melted butter and 3 tablespoons of sugar.
  3. Place 1/4 cup of crumb mixture in ramekins and tamp down to create a firm crust on the bottom.
  4. Bake ramekins at 350 for 5 minutes.
  5. Heat about 2 cups of water until its hot but not boiling.
  6. Combine cream with 3 tablespoons of sugar and warm in a saucepan over medium heat for about 5 minutes until warm and sugar is completely dissolved, then remove from heat.
  7. In a separate bowl, combine egg yokes with vanilla.
  8. Temper yokes into cream by adding spoonfuls of warm cream to yokes and mixing a little at a time.
  9. When about half of the cream is incorporated into the yokes, pour yokes and cream mixture into saucepan and stir to combine evenly.
  10. Gently spoon mixture evenly into ramekins without disturbing the graham cracker crust.
  11. Place ramekins in a deep baking pan and ladle hot water in pan to about halfway up the ramekin.
  12. Bake at 300 for about 30 minutes or until custard appears to set.
  13. Remove ramekins, cover with foil, and refrigerate for 6 hours.
  14. When ready to serve, place half of a chocolate bar on top of the custard.
  15. Spoon about 2 tablespoons of marshmallow cream evenly on top of each ramekin.
  16. Place ramekins under broiler for about 5 minutes or until marshmallow cream browns.
  17. Dessert will cool to the touch in a few minutes and a wonderfully hard marshmallow crust will develop on top.


Read all reviews 0

Other stories that may interest you