Lakehouse Sweet Treat

This weekend "the girls" are all going to stay on Lake Martin for a belated birthday celebration. My friend Marcia's sister has a house on the lake large enough to hold us all - it should be a fun weekend. One of the things I loved to do as a kid was roast marshmallows around the campfire when my family went camping at Sutton Lake in West Virginia. We've grown up a little since then and will be staying in upgraded accomodations but the thought of having s'mores still appeals. Tonight I'm sharing a grownup version of that American picnic/campfire classic. This recipe combines my favorite dessert with a childhood memory. No campfire required here - but a kitchen torch will come in handy.

S'more Creme Brulee

1 cup regular whipping cream
3 egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla
Pinch of salt
2 graham crackers (2 1/4 x 6 inches)
1 tablespoon butter
2 tablespoons finely chopped walnuts or pecans (optional)
1 thin Hershey's milk choocolate candy bar
1 small jar marshmallow creme

Preheat over to 300 degree F. Measure the 1 cup of cream into a small saucepan and stir over low heat, just to the boiling point. Set aside.

In a small mixing bowl, stir together the egg yolks, sugar, vanilla, and salt until well blended and fairly smooth. Do not whip.

Add the warmed cream into the egg mixture, little by little, stirring well during each addition, until both are completely blended. Pour the mixture through a fine strainer. Lightly butter 4 round, tall ramekins (4 ounce). Place them in a hot water bath and fill each evenly with the custard mixture. Bake for 40 to 45 minutes.

Remove from the water bath and cool to room temperature. Cover with wrap and chill in the refrigerator from 2 hours to 2 days before using.

When ready to serve, preheat oven to 375 degrees F. Cut each graham cracker into two squares and lightly brush both sides with butter, distribute pieces of the candy bar on top of all four pieces, place on a baking sheet and heat for 10 minutes in the oven. While these are heating, chop the nuts.

To assemble the desserts, place a chocolate covered cracker on each dessert plate and unmold a chilled custard on top of it. Sprinkle with nuts and then top with a dollop of marshamallow creme. Torch the marshmallow creme until a light golden crust forms. Serve immediately.