S'mores Pudding Cups
S’mores pudding cups are the perfect treat for any backyard barbecue, cookout, or just for yourself. This decadent dessert combines a layer of graham crackers, homemade pudding, and marshmallow whipped cream. Top the entire thing with a toasted marshmallow and I’ll venture to say you won’t have a better dessert the entire summer!
Servings: 6 servings
Ingredients
For the pudding
- 2 cups whole milk
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup all-purpose flour
- 2 large egg yolks
- 2 tbsp Dutch-process cocoa powder
- ½ tsp kosher salt
- 2 tbsp unsalted butter
- ½ cup chocolate chips
- 1 ½ tsp vanilla extract
For the marshmallow whipped cream
- 1 cup heavy cream
- ½ cup marshmallow creme
To assemble
- 8 whole graham cracker sheets
- 12 jumbo marshmallows
Instructions
For the pudding
- In a 4-quart saucepan, combine the milk, white sugar, brown sugar, flour, egg yolks, cocoa, and salt. Whisk until smooth and set on the stove over medium heat. While the mixture is heating, continue whisking until it starts to thicken, 5-7 minutes. Once the pudding is beginning to thicken, continue to whisk until it is stiff and leaves a trail while whisking, 2-3 minutes. Once thickened, remove from heat.2 cups whole milk, ½ cup granulated sugar, ½ cup light brown sugar, ½ cup all-purpose flour, 2 large egg yolks, 2 tbsp Dutch-process cocoa powder, ½ tsp kosher salt
- Immediately add the butter, vanilla, and chocolate chips. Whisk until melted and smooth.2 tbsp unsalted butter, 1 ½ tsp vanilla extract, ½ cup chocolate chips
- Pour the pudding through a strainer or sieve to ensure it is smooth. Place a piece of plastic wrap directly on the pudding and set it in the refrigerator to chill, 2 hours.
For the whipped cream
- Once the pudding is chilled, make the whipped cream. In a large bowl, combine the cold heavy cream and marshmallow creme. Using a hand mixer or stand mixer, whip until the cream and marshmallow creme are combined and thickened to stiff peaks, 3-5 minutes.1 cup heavy cream, ½ cup marshmallow creme
To assemble
- Place the graham crackers in a zip top bag and use a rolling pin to crush them into crumbs.8 whole graham cracker sheets
- Line the marshmallows on a baking sheet and place in a 375°F oven until they are puffed and browned, 4-6 minutes.12 jumbo marshmallows
- Sprinkle cracker crumbs in each glass. Top with cooled chocolate pudding, whipped cream, and browned marshmallows. Serve immediately.
Video
Notes
If you want the most flavor out of your chocolate pudding, make sure to use whole-fat milk. The pudding won’t turn out any differently if using lower-fat milk, but fat does carry flavor. Thus, the higher the fat content, like in whole milk, the more flavor the pudding will have.
When mixing the chocolate pudding on the stove, do not stop when the mixture first begins to thicken. In order to get that good pudding consistency, you must continue whisking, even though it may get somewhat hard to do so. When the mixture keeps its shape, meaning that trails of the chocolate can be seen when mixing stops, you’re ready to remove it from the heat.
When placing the plastic wrap on the pudding surface, make sure the two are in contact. This direct contact will act as a quasi-skin and ensure that a true skin does not form on the surface. While a few people like to eat this skin, many people find it unappetizing. This is very similar to what is done with pastry cream, such as what I do with my Boston cream pie recipe.
To put each ingredient of the s’mores cup into a glass, it’s best to place the chocolate pudding and marshmallow whipped cream in a piping bag or zip-top bag. This will prevent smudges from forming on the sides of the glasses and make for the best presentation.
Nutrition
Serving: 1serving | Calories: 700kcal