S'Mores Creme Brulee - cooking recipe

Ingredients

1 1/2 cups heavy cream
2 1/2 ounces bittersweet chocolate
4 egg yolks
3 tablespoons sugar
1 teaspoon vanilla extract
4 graham crackers
1 cup marshmallow cream (or use mini marshmallows)
1 ounce melted chocolate

Preparation

Preheat oven to 350.
Heat cream to just below boiling. Remove from heat, add chocolate and stir until melted. Then add vanilla extract.
Meanwhile, cream together eggs yolks and sugar. Try not to incorporate any air into the mixture. I use a fork for this.
Slowly pour the cream into the eggs, mixing constantly (try not to incorporate any air). You have to go slow enough that the hot cream doesn't cook the eggs.
Divide mixture between 4 ramekins. Place in a baking pan and fill the pan with water until it is halfway up the sides of the ramekins. Don't splash any water into the custard!
Carefully place the pan into the oven and bake about half an hour, until the custard is set but still jiggly in the center.
Remove from custards from the pan and allow to cool to room temperature. Then wrap with plastic wrap and chill in the refrigerator for a couple hours (they will keep this way for several days).
Just before eating, coarsely break the graham crackers and sprinkle on top of the custards. Then top with the marshmallow cream (or mini marshmallows). Use a kitchen torch to caramelize the marshmallow, then drizzle with a little of the melted chocolate.