My S’more Pudding Pot Recipe is your new favorite summer dessert recipe that will WOW a crowd! Just top your puddings with crushed graham crackers and broil the marshmallows and you’re DONE! These desserts are great for entertaining families since both kids and grown-ups go nuts for these!
These cute little confections only look complicated but they are so easy to make! The best part is, you can make the puddings the day before and chill in your fridge overnight.
Looking for more S’more Recipes? Try my S’more Pie Recipe this is another great way to enjoy this classic dessert!
Recipe Pairing Ideas:
- For a summery appetizer idea try my Yellow Gazpacho Shooters with Spicy Shrimp
- For a great main course idea to pair with this dessert try my BBQ Ribs or my Franglais Burgers
- For side salads try my Classic Potato Salad Recipe or my Creamy Cucumber Salad with Dill
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Step 1: Make Pudding Base
The first step is to make the rich chocolate pudding which will be the base of your pudding pots. It’s really easy to do and will create the most delicious custardy pudding.
In a large saucepan, add heavy cream, milk, and semi-sweet chocolate chips. Mix well in the pot until those chocolate chips begin to melt. You can also use dark chocolate or milk chocolate, it’s whatever you prefer as long as you keep the same quantity,
The Eggs Give the Pudding Texture
This is a baked pudding and what gives it the smooth, decadent texture are the eggs. The texture is similar to my Chocolate Pot de Creme Recipe, another fantastic dessert to try!
Meanwhile, add egg yolks, sugar, and vanilla extract into a bowl and whisk until combined. Then, combine your chocolate mixture with your eggs… carefully. Pour just a little bit of the chocolate over the eggs and whisk quickly to temper the eggs.
What does “tempering the eggs” mean?
The goal when tempering eggs is to slowly introduce the hot liquid with the raw egg. If you were to add all of the hot liquid at once, you could end up with clumpy, cooked eggs as a result. The small addition of hot or warm liquid dilutes the uncooked egg proteins, making it harder for them to form clumps when heated.
Straining with Also Create a Smooth Texture
When both the chocolate mixture and eggs are combined (and clump-free!) pass the liquid through a fine-mesh sieve into a Pyrex pitcher. This will extract any tiny bits of chocolate or egg that didn’t incorporate to create a super smooth pudding.
Step 2: Pour into jars
After you’ve strained the pudding mixture, pour it into some jam jars. I really like the Tulip Style of Jar by Weck. (This link goes to Amazon where I am compensated for products sold at no cost to the consumer) I think they have a pretty shape and work really well as little dessert vessels.
Since we are placing these puddings in the oven to bake and then toasting the marshmallows it’s important that you use a container that’s oven safe.
For this, I like to use jam jars. They are a fun, heat-safe way to serve individual desserts in. If you invest in a set you can also use them for my Strawberry Panna Cotta with Basil, another great summer dessert idea.
I like to strain half of the mixture at a time to make it easier during the pouring process. If your Pyrex pitcher is over-filled, things could get messy.
Step 3: Create a water bath and bake
The water bath will bake the custards at a slow, even rate. The water is a more gentle heat than the oven and will assure your custards don’t overbake.
Place your prepared jam jars into a large roasting pan or casserole dish. This makes it easy to transport to the oven and allows for plenty of room for our water-bath. Then add the water once they are in the oven, a lot safe this way than trying to carry a large roasting pan filled with hot water.
You also don’t want any hot water splashing into the custards or it could affect their ability to set properly if they get wet. Place the jars into a 350F (175C) degree oven, then add enough water to cover the jars about 1/3 of the way up.
- Bake for 40-45 minutes if you are using the tulip jars.
- If you are using a ramekin or other shallow dish, the baking time won’t take as long. Just bake long enough so that the puddings are set.
- Check the puddings by gently jiggling the pan. If it’s too jiggly, bake a little longer. A slight movement is OK.
Step 4: Rest & Chill
After the puddings are done baking, allow the pan to sit at room temperature until the jars are easily handled. remove the pudding pots and place them in the refrigerator overnight to set.
The next morning, your puddings should look a little something like this. Almost sealed on tp and a bit dry to the touch.
Step 5: Top with Toppings
When you are ready to serve the desserts, crush up the graham crackers and add the marshmallows.
There’s no need to drag out the food processor, just place a few graham crackers in a Ziploc bag and smash between your hands. Then add the crackers over the top of the pudding pots.
Step 6: Broil and Finish
Place the marshmallows on top and your puddings are ready for the oven! Transfer the pudding pots to a baking sheet and place them under the broiler to toast your marshmallows.
TIP: Be careful not to place the marshmallows too close to the broiler. The top 1/3 of your oven is a good place to start. We don’t want any flaming marshmallows!
On this rack, your marshmallows will brown and toast beautifully with a slight char – which is just what we want!
More Great Summer Dessert Recipes!
- Classic Blackberry Crumble
- Multi-Plum Crumble
- Coconut Pound Cake with Syrupy Mangoes
- No-Bake Cheesecake with Fresh Fruit
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- 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.
- 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!
- If you are using lower or smaller-sized ramekins it will take less time.
- Check it at 25 mins and increase the baking time as needed. Puddings should be set and only giggle very slightly
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 738Total Fat: 58gSaturated Fat: 35gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 310mgSodium: 104mgCarbohydrates: 53gFiber: 3gSugar: 39gProtein: 9g