Introducing my S’more Pudding Pot Recipe! Your new favorite summer dessert idea that will WOW a crowd!
These cute little confections only look complicated! The simple fact is, you can make the pudding the day before (in fact it’s even BETTER if you make it the day before) chill in your fridge overnight, then when ready to serve…
Top with crushed graham crackers, and broil the marshmallows. DONE! These desserts are great for entertaining families since both kids and grown-ups go nuts for these!
These desserts look extra special when served in these cute Tulip Style Jam Jars (just remove the lids) You can find them here in my Amazon Shop (This link goes to Amazon where I am an affiliate partner)
For a Step-by-Step demo you can watch my video tutorial below!
CLICK HERE TO SUBSCRIBE to my YouTube Channel and never moss a recipe! New videos post every Saturday!
For a great main course idea to pair with this dessert try my Franglais Burgers!
And for another S’More Dessert Idea try my S’More Pie!Print
Learn how to make my S’more Pudding Pot recipe! A great summer dessert idea to wow a crowd! The best part is the puddings can be made the day before, and all you have to do is top with graham crackers and toast the marshmallows. How easy is that?
2 ¾ cups (655 ml) heavy cream
¾ cup (180 ml) milk
1 ½ cups (210g) semi-sweet chocolate chips
6 egg yolks
1 tbsp (12 g) sugar
½ tsp (2.5 ml) vanilla extract
3 graham crackers, crushed
12 large marshmallows
Preheat oven to 300F (150C) degrees. Combine heavy cream and milk and heat until simmering. Add the chocolate and whisk until melted. Allow to cool slightly.Combine the eggs yolks, sugar and vanilla. Slowly add the chocolate mixture, a little at first to “temper” the eggs and prevent them from scrambling, then adding the rest, whisking until combined.
Strain through a fine mesh strainer into a 4-cup Pyrex pitcher, in batches doing only half the mixture at a time to prevent filling that pitcher to high (the jars will be hard to fill if your pitcher is too full!)
Then pour the mixture into, 7.4-ounce mini tulip jars (or any other similar sized ramekin) just ¾ of the way up.
Place ramekins in a roasting pan, and place in the oven. Fill roasting pan with hot water until it reaches 1/3 up of the way of the ramekins.Bake for 40-45 mins until custards are set. NOTE: If you are using a lower or smaller sized ramekins it will take less time. Check it at 25 mins and increase baking time as needed. Puddings should be set and only giggle very slightly.
Place in refrigerator overnight to set and chill.
When ready to serve, place graham crackers in a Ziploc bag, and whack with a rolling pin to crush.
Top each jar with 1 tbsp of crushed cookies and 2 marshmallows on top. Place jars on a heavy rimmed line baking sheet, set oven to broil and move rack to the upper third position, not too close to the heating implement or your marshmallows will burn!
Broil for 15-30 second until marshmallows are toasted. Serve immediately!