Campfire Classic

 

AL8_9610

// by pastry chef James Victorino, One Ocean Resort & Spa

chocolate custard:
½ c. heavy cream
1 1/₈ c. whole milk
1/₃ c. granulated sugar
1 cinnamon stick
3 eggs
¾ c. dark chocolate pinch salt
¼ tsp. vanilla extract

graham cracker crust:
2 c. crushed graham crackers
¾ c. melted butter
10 4 oz. ramekins

Procedure: 1. In a pot, add heavy cream, milk, sugar, cinnamon stick and bring to a boil. 2. In a mixing bowl add the eggs and use a whisk to mix. Slowly pour hot milk mixture into the egg, while stirring. 3. In a separate mixing bowl, measure the chocolate. 4. Pour hot mixture into the chocolate and stir until chocolate has melted and resembles chocolate milk. Add salt, stir and set aside. 5. In another mixing bowl, add the crushed graham crackers and butter, mixing until it resembles wet sand. 6. Scoop three tablespoons of the graham cracker mixture into each of the ramekins and lightly press down. Pour the chocolate mixture on top of the graham crackers. 7. Cover the ramekins with aluminum foil and place all onto a cake pan. Put the pan into the oven and pour hot water onto the bottom of the pan, being careful not to get any into the ramekins (the hot water should go about 3/4 the way up the sides of the ramekins). 8. Bake at 350°F for 45-55 minutes. 9. Once cooked, top with marshmallows and place under the broiler for about three minutes. Remove and enjoy.