Creme Brulee, Toasted Marshmallow

By Golfwidow7

Ingredients

• Topping:
• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided
• 6 large egg yolks
• 2 quarts hot water
• pinch of coarse salt
• 2 cups marshmallows
• 2 tbsp. hot water

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil). Remove from the heat, cover and allow to sit for 15 minutes

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).

Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning. In a food processor, pulse marshmallows and hot water until creamym about 1 min. Top each custard with 1 to 2 tbsp of topping and gently spread to the edges with damp fingertip. Broil until tops are bubbly and dark brown. Transfer to refrigerator to chill about 1 hour. Serve cold.