S’mores Crème Brulee…and a Book Tour Begins!

I guess you know by now I wrote a cookbook, all about S’mores.

I hope you like them…because as of this coming Thursday, I am headed out in a huge book tour, beginning in Chicago!  This is the perfect city for me to begin in, as I was planning to be there anyway for the 2013 BlogHer Conference.  Thankfully, Safest Choice Eggs, one of the great companies I work for, offered to sponsor me to attend the conference…so to celebrate them a bit, I thought I would share one of my favorite egg based S’mores recipes with you!

S’mores Crème Brulee is a gorgeously smooth, deep, rich dessert, like every crème brulee should be.  Yet, the topping of a toasted marshmallow and sprinkling of graham cracker elicits that childhood memory of campfires and sticky fingers in one bite.

You want this.  You really, really want this.


S’mores Crème Brulee

Serves 4


  • 1 ¾ cups heavy cream
  • 1 teaspoon vanilla
  • 1/4 cup Dixie Crystals sugar
  • 4 egg yolks
  • 3 ounces semisweet chocolate, chopped (I prefer Hershey’s)
  • Sugar, for the brulee, as needed
  • Graham Cracker Crumbs, for garnish
  • Marshmallows, Marshmallow Frosting, or marshmallow fluff, as desired


  1. Preheat oven to 325 degrees. Place 4 four ounce ramekins on a baking sheet.
  2. Combine cream and vanilla into a saucepan and place over medium heat. Heat to a simmer; remove from heat.
  3. Place egg yolks in a large bowl with the sugar; beat for 2-3 minutes or until well combined. Slowly whisk in the hot cream mixture, about ¼ cup at a time, until you have added half of the cream mixture to the yolks. Add the remaining cream and whisk until smooth.
  4. Stir in the chocolate chips, and allow to rest for 5 minutes.
  5. Whisk the mixture until the chocolate is smooth and thoroughly combined. Pour into the ramekins and bake until the center is set, 12-16 minutes. Remove from oven, and allow to cool to room temperature before placing in the refrigerator. Chill for 4 hours or overnight
  6. Sprinkle the tops of each ramekin with sugar until evenly coated. Place ramekins onto a baking sheet, and place under the broiler or toast with a kitchen torch. Top with a sprinkling of graham and a toasted marshmallow or dollop of marshmallow fluff or frosting.

cookbook-coverStarting tomorrow, and for almost 4 solid weeks, I will have a guest blogger here sharing their own S’mores recipe with you.  I hope you’ll share their posts the way that you share mine, and show them some love like you do to me!

And, if you are itching for more S’mores recipes…here’s that book of mine.  Grab a copy on Amazon!



Safest Choice Eggs

We used Safest Choice Eggs for our crème brulee.  That means our eggs are truly SAFE eggs.

I have been an ambassador for Safest Choice™ for over a year now, as a member of their Darling Dozen.  Their eggs are  pasteurized in the shell, before you ever get them!  They taste the same (they’re eggs, after all), no weird chemicals were added, and they are already SAFE to consume, even before cooking!  So…love cookie dough?  Love Caesar Salad?  These both include uncooked eggs. With Safest Choice, you’re good to go!

What is pasteurization?

Pasteurization is a century-old process that destroys pathogens through simple heat, and is well-known for its role in making milk and juices safe to enjoy. To pasteurize a food means to destroy harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a specified period of time. This straightforward food safety technique was invented by French
chemist and microbiologist Louis Pasteur in 1864.

Pasteurization is an all natural process, in that it involves only heat (not chemicals or irradiation). Safest Choice eggs go through a series of warm water baths to eliminate bacteria. It’s that simple!

Visit www.SafeEggs.com/recipes/safest-choice-darling-dozen for more information on the Safest Choice Darling Dozen, or follow Safest Choice on Twitter and like us on Facebook.

About Davidson’s Safest Choice Eggs:

Davidson's Safest Choice EggsFounded in 2001, in Lansing, IL, National Pasteurized Eggs is a privately held company that launched the Davidson’s Safest Choice® brand pasteurized shell eggs in 2003. Safest Choice eggs can be found in over 5,000 grocery stores, in thousands of restaurants and through major foodservice distributors in all 50 states, Puerto Rico and Mexico. Safest Choice eggs provide consumers the highest combined standard for quality and safety in shell eggs and the Safest Choice patented, all natural, award-winning egg pasteurization process allows everyone to enjoy all recipes without the risk of Salmonella. For more information or to find a retailer, visit www.SafeEggs.com.

Disclaimer: I am an ambassador for Safest Choice Eggs, as part of the Darling Dozen.  This post is sponsored, but all thoughts and opinions are 100% my own.  Note: this recipe is included in my S’mores Cookbook, published by Adams Media.  Photo by Bree Hester of Baked Bree.

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