Spiceology's new blend is AMAZING! S'mores Crème Brûlée
When I first saw this seasoning from Spiceology, two thoughts immediately hit my brain. S’mores frozen custard and S’mores crème brûlée!
Things to know:
What is crème brûlée?
Crème brûlée is a classic French dessert made of a rich, silky vanilla custard topped with a hard, crunchy shell of caramelized sugar. The name translates to “burnt cream”.
What is crème brûlée mostly made of?
Crème brûlée is mostly made of rich heavy cream, egg yolks, sugar, and vanilla. These simple ingredients are baked into a smooth custard, then topped with an extra layer of sugar that is melted into a hard, crunchy caramel shell
What are S’mores?
A s’more is a traditional North American campfire treat made by sandwiching a hot, roasted marshmallow and a piece of chocolate between two graham crackers. The name comes from the contraction of the phrase “some more,” because they taste so good people always want another.
Who invented S’mores?
S’mores were invented by the Girl Scouts. The first official recipe for the treat—originally called “Some More”—was published in the 1927 handbook [Tramping and Trailing with the Girl Scouts], and credit for the recipe goes to troop leader Loretta Scott Crew.
What does crème brûlée taste like?
Crème brûlée tastes like a rich, sweet, and velvety vanilla pudding paired with a bitter-sweet, crunchy layer of hard caramel on top. The chilled, creamy custard provides a heavy, egg-enriched sweetness, while the torched sugar crust adds a warm, toasted butterscotch flavor.
Is crème brûlée the hardest dessert to make?
No, crème brûlée is not the hardest dessert to make. While it looks fancy and intimidating, it actually uses just four basic ingredients—cream, egg yolks, sugar, and vanilla. Truly difficult desserts include French macarons, laminated pastries like croissants, or multi-layered sugar sculptures like a croquembouche.
Ingredients:
2 cups heavy whipping cream
2 T Spiceology – S’mores Seasoning
1/2 cup sugar
1 pinch fine sea salt
Turbinado sugar for caramelizing (we used Noble Maple Turbinado Smoked Raw Sugar)
1. Preheat the oven to 300˚F. Pour heavy cream into a medium saucepan and set over medium heat. Add the S’mores seasoning, stirring frequently until steaming and almost at a simmer then add vanilla and remove from heat.
2. In a medium bowl, whisk together 5 egg yolks, 1/2 cup sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.
3. Strain the mixture through a fine–mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4-oz) ramekins and place in a 9×13 casserole dish.
4. Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 30-35 minutes, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temp then cover and refrigerate creme brûlée until fully chilled (2 hours or up to 3 days).
5. When ready to serve, put 1 1/2 to 2 t turbinado sugar on each custard, swirling to spread evenly. Torch the top – moving in a circular pattern until the whole surface is caramelized to a deep amber color.
6. Serve and ENJOY!
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