Prep Time: 3 hours 5 min
Cook Time: 1 hour 10 min
2 cups whipping cream
2 cups half-and-half
8 ounces semisweet chocolate, finely chopped
8 large egg yolks
1 small bag mini marshmallows
Graham cracker crumbs, for garnish
Preheat oven to 350 degrees F.
Bring cream and half-and-half to a boil in a large heavy saucepan. Reduce heat to low. Add finely chopped chocolate and whisk until melted and very smooth. Remove from heat.
In a large bowl, whisk yolks until they are uniform in color. Gradually whisk in half of hot chocolate mixture. Whisk until very smooth. Once the eggs are slightly warmed in this way, gradually add the rest of the hot mixture, whisking all the while. Strain, if desired.
Divide custard among 8 (3/4-cup) custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 3 hours.
To finish, top custard with a layer of mini marshmallows. Use a kitchen blowtorch to evenly caramelized the tops of the marshmallow and garnish with graham crackers.
Recipe courtesy Paula Deen
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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