"This mashup of an upscale French dessert and a humble campfire treat may sound out-there, but it makes sense if you think about it: Crème brûlée and s'mores both rely on creamy ingredients - custard for the former, melted marshmallows for the latter - with a crackly, almost burnt outer coating. The vanilla and caramel flavors in classic crème brûlée also pair perfectly with melted chocolate and barely sweet graham crackers, creating an indulgent treat."
"In our list of ways to elevate your crème brûlée, pastry chef Jess Lewis told us to make a chocolate crème brûlée as a base for a s'mores variation. This can be as simple as whisking melted chocolate into the custard base. Normally, it's a mistake to use fancy chocolate when roasting s'mores, but there's no worries about melting the pieces over a fire in this case, so get as bougie as you want. Lewis recommended topping the baked custards with marshmallow whipped cream, torching the top, then using graham crackers to scoop up the dessert or crumbling them over top."
Crème brûlée’s simple custard-plus-crust structure invites playful modifications and hybrid desserts. Pairing crème brûlée with s'mores elements merges creamy custard and melted marshmallow textures with chocolate and graham crackers, while the caramelized sugar crust preserves a burnt, crackly contrast. A chocolate crème brûlée base is achieved by whisking melted chocolate into the custard, and high-quality chocolate is fine since no open-fire melting is required. Toppings can include marshmallow whipped cream that is torched to brown, and graham crackers can be used for scooping or crumbling. The crispy caramelized sugar layer can be retained or reintroduced in s'mores variations.
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