Modern American Cuisine, Created with Local, Seasonal Produce
and Accompanied by an Award Winning, All-American Wine List

American Season's Recipes

Smores Pot D’crème

6 portions of 6 oz servings

This is a very decadent dessert not for the faint hearted.

Ingrediants
6 oz of good quality dark chocolate(chopped into small pieces)
2 cups heavy cream
1/2 cup egg yolks
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup cocoa
1 cup crushed graham cracker
miniature marshmallows

Method

Bring cream, sugar, salt cinnamon and cocoa to a boil in a medium sauce pan. Place egg yolks into a melt bowl add a tablespoon of the hot liquid into this whisking quickly, then add the egg yolks slowly into sauce pan whisking quickly when all combined remove from heat. In a large metal bowl place finely chopped chocolate and pour hot egg and cream mixture over it whisk until chocolate has melted and mixture is thoroughly combined, pour equal amounts of liquid into coffee cups or ramekins place on a sheet pan, pour a thin layer of water onto sheet pan which will not boil over the sides of ramekins or coffee cups, place in a preheated 300 degree oven and bake for approx 45 minutes making sure there is always water on the pan, the mixture should jiggle slightly in cup or ramekin, remove from oven and cool, when chilled and you are ready to serve sprinkle a thin layer of graham on top and cover with some marshmallows, brown slightly under you broiler or with a Brule torch.