S’Mores Pudding

An Adult Version Of a Childhood Favorite Dessert!
Difficulty: Easy
Prep Time: 20-25 minutes
Cooking Time: 10 minutes

2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 tsp cornstarch
3 large egg yolks
2 tsp pure vanilla extract
1/4 tsp fine salt
1 package graham crackers + garnish
1/2 stick butter, melted
2 cups mini marshmallows

Cooking Tools
Food processor
Chef’s torch or Creme Brûlée torch
Small mixing bowl
Sauce pan

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.  Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.  Set pudding aside to cool.  In a food processor, add the graham crackers and pulse until becomes crumbs.  Place crumbs into a small mixing bowl and add melted butter, toss until coated.  Place buttered crumbs into dessert bowls evenly and up the sides.  Spoon in cooled chocolate pudding on top of the crust bottoms. Place about 1/2 cup of mini marshmallows on top of each pudding and using a chef’s torch, torch marshmallows until slightly melted, garnish with a small piece of graham cracker. Serve immediately to get the flavors of a campfire s’more.
Serves 4

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