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Mississippi Mud Brûlée

Yield 6 servings
These individual chocolate custards are topped with gooey marshmallow and a caramelized sugar crust--reminiscent of a s'more.


  • 2 cups whipping cream
  • 1/3 cup sugar
  • 6 egg yolks, lightly beaten
  • 1 (4-ounce) bar sweet baking chocolate, melted
  • 1/4 cup Kahlúa or other coffee-flavored liqueur
  • 1/3 cup marshmallow cream
  • 1 1/2 tablespoons semisweet chocolate mini-morsels
  • 3/4 teaspoon milk
  • 1/2 cup loosely packed brown sugar

How to Make It

  1. Combine whipping cream and 1/3 cup sugar in a small heavy saucepan; bring to a simmer (do not boil). Remove from heat and gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in melted sweet chocolate and Kahlúa.

  2. Pour chocolate mixture into 6 (6-ounce) ungreased ramekins. Place ramekins in a 13" x 9" x 2" pan. Add hot water to pan to depth of 1". Bake, uncovered, at 300° for 30 to 40 minutes or just until set. Remove ramekins from pan and let cool on a wire rack. Cover and chill thoroughly.

  3. Combine marshmallow cream, mini-morsels, and milk, stirring until blended. Spoon a small dollop of marshmallow mixture evenly onto each custard.

  4. Sprinkle brown sugar over marshmallow layer. Place ramekins in a 13" x 9" x 2" pan; fill pan with ice cubes, surrounding ramekins.

  5. Broil 3 1/2" from heat (with electric oven door partially opened) 1 to 2 minutes or until brown sugar melts. Remove ramekins from pan. Chill custards 5 minutes or just until brown sugar forms a crust.

  6. Note: Ice cubes keep the custard cold while allowing the brown sugar to melt under heat.

Christmas with Southern Living 1995