S'MORES CREME BRULEE

Steps:

• 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.