Smores Pot De Crème Recipes
POT OF S'MORES
Mom's easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! -June Dress, Meridian, Idaho
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips., Line a cast-iron Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows. , Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover.
Nutrition Facts : Calories 584 calories, Fat 28g fat (17g saturated fat), Cholesterol 31mg cholesterol, Sodium 326mg sodium, Carbohydrate 83g carbohydrate (47g sugars, Fiber 3g fiber), Protein 8g protein.
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
S'MORES POT DE CRèME
Steps:
- Preheat oven to 350 degrees. Place the cream, half-and-half and sugar in a medium saucepan, and warm over medium heat. Do not let the mixture boil.
- Melt the chocolate slowly over warm water in a double boiler.
- In a large bowl, beat the egg yolks lightly. Slowly whisk in the cream mixture. Add the warm chocolate and Cognac, stirring well. Strain the mixture through a fine sieve.
- Fill 6 four-ounce ramekins with the mixture, and place them in a baking dish. Pour in enough hot water to come halfway up the sides of the ramekins. Cover tightly with foil, and bake for 30 minutes until the custards are just set. Remove the ramekins from the water bath and allow to cool.
- Sprinkle the tops of the custards with the graham cracker crumbs. Toast the marshmallows under the broiler for a few seconds and place in the center of each ramekin.
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- Place two 8 oz (1 cup) ramekins in a baking dish, like a 9-inch x 9-inch square pan or any baking dish large enough to fit both (see note if using smaller ramekins). Pour water in the baking dish until the water comes about halfway up the sides of the ramekins.
- Take out two medium to large mixing bowls - one needs to be microwave safe. Add the cream and milk to the microwave-safe bowl. Heat in the microwave in 30-second increments until the milk and cream mixture is very hot, but not yet boiling. This takes about 2 to 3 minutes.
- Break up the chocolate into small pieces and add to the hot cream and milk mixture. Mix together with a whisk until the chocolate and the cream milk mixture are combined. It should look like hot chocolate. Set aside.
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