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Mississippi Mud Brulee




Source of Recipe


Internet


List of Ingredients




2 cups whipping cream
4-ounce bar sweet baking chocolate (can use chocolate chips, about 3/4 cup)
1/3 cup sugar
6 egg yolks
1/4 cup coffee liqueur
1/3 cup marshmallow creme
1 1/2 tablespoons semisweet chocolate mini-morsels
3/4 teaspoon milk
3 tablespoons brown sugar

Recipe



Combine first three ingredients in a small heavy saucepan; cook, over low heat, stirring constantly, until chocolate melts. Process eggs yolks in blender at high speed; with blender running, add chocolate mixture in a slow, steady stream. Add liqueur and pulse until blended. Pour into six 6-ounce lightly greased ramekins or custard cups, and place in a 13-by-9-inch baking pan. Add hot water to pan to depth of 1 inch.

Bake at 275 degrees for 55 minutes, or just until set. Remove ramekins from pan and transfer to a wire rack to cool; cover and chill thoroughly.

Combine marshmallow creme, mini-morsels and milk, stirring well; spoon a small amount onto each custard. Sprinkle brown sugar over marshmallow layer and place custards in 13-by-9-inch baking pan. Broil 3 1/2 inches from heat (with electric oven door partially open) 2 to 3 minutes or until brown sugar melts.

Note: To broil custards 3 1/2 inches from heat, invert a jellyroll pan and place it beneath the 13-by-9-inch pan, holding the custards on the top oven rack. Yield: 6 servings.