Dessert

Beth’s S’more Pudding Pot Recipe

Beth’s S’more Pudding Pot Recipe



Learn how to make my S’more Pudding Pot recipe! A great summer dessert idea to wow a crowd! The best part is the puddings can be made the day before, and all you have to do is top with graham crackers and toast the marshmallows. How easy is that?

SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining

YOU CAN FIND THE TULIP JARS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (These links go to amazon where I am an affiliate partner)

A GREAT MAIN COURSE FOR THIS DESSERT? My “Franglais Burger!” http://bit.ly/2wkWA4y
SIDE DISHES? My Spring Salads http://bit.ly/2HUpERu
FOR A GREAT S’MORE PIE? Click here: http://bit.ly/2HVEVld

BETH’S S’MORE PUDDING POT RECIPE
Makes 6 Pots

INGREDIENTS:
2 ¾ cups (655 ml) heavy cream
¾ cup (180 ml) milk
1 ½ cups (210g) semi-sweet chocolate chips
6 egg yolks
1 tbsp (12 g) sugar
½ tsp (2.5 ml) vanilla extract
3 graham crackers, crushed
12 large marshmallows

METHOD:
Preheat oven to 300F (150C) degrees. Combine heavy cream and milk and heat until simmering. Add the chocolate and whisk until melted. Allow to cool slightly.Combine the eggs yolks, sugar and vanilla. Slowly add the chocolate mixture, a little at first to “temper” the eggs and prevent them from scrambling, then adding the rest, whisking until combined.

Strain through a fine mesh strainer into a 4-cup Pyrex pitcher, in batches doing only half the mixture at a time to prevent filling that pitcher to high (the jars will be hard to fill if your pitcher is too full!)
Then pour the mixture into, 7.4-ounce mini tulip jars (or any other similar sized ramekin) just ¾ of the way up.
Place ramekins in a roasting pan, and place in the oven. Fill roasting pan with hot water until it reaches 1/3 up of the way of the ramekins.Bake for 40-45 mins until custards are set. NOTE: If you are using a lower or smaller sized ramekins it will take less time. Check it at 25 mins and increase baking time as needed. Puddings should be set and only giggle very slightly.

Place in refrigerator overnight to set and chill.

When ready to serve, place graham crackers in a Ziploc bag, and whack with a rolling pin to crush.

Top each jar with 1 tbsp of crushed cookies and 2 marshmallows on top. Place jars on a heavy rimmed line baking sheet, set oven to broil and move rack to the upper third position, not too close to the heating implement or your marshmallows will burn!

Broil for 15-30 second until marshmallows are toasted. Serve immediately!

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

source

Click to add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Strawberry Jam Tart Recipe – Laura Vitale – Laura in the Kitchen Episode 568

thecookerybookSeptember 13, 2021

Homemade Potato Salad Recipe – Laura Vitale – Laura in the Kitchen Episode 415

thecookerybookSeptember 9, 2021

Triple Chocolate Cookies – Recipe by Laura Vitale – Laura in the Kitchen Episode 268

thecookerybookSeptember 5, 2021

Marble Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 562

thecookerybookSeptember 1, 2021

Monkey Bread Recipe – Laura Vitale – Laura in the Kitchen Episode 213

thecookerybookAugust 28, 2021

Mini Eggnog Cupcakes Recipe – Laura Vitale – Laura in the Kitchen Episode 516

thecookerybookAugust 24, 2021

Simple Halloween Cupcake Decoration Ideas – Laura Vitale – Laura in the Kitchen Episode 223

thecookerybookAugust 20, 2021

Cutout Sugar Cookie Recipe – Laura Vitale – Laura in the Kitchen Episode 688

thecookerybookAugust 16, 2021

How to Make Apple Crisp – Recipe by Laura Vitale – Laura in the Kitchen Episode 195

thecookerybookAugust 12, 2021