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Author Notes: As a child, I had a slight obsession with Marshmallow Fluff and Fluffernutter sandwiches. For this yummy dessert, I decided to marry outdated marshmallow creme with the forever classic creme brulee. Any Fluffernutter fan is powerless to resist this delicious treat! —MyFareFoodie
quart Heavy cream
Vanilla bean, split and scraped
cup Marshmallow creme
Sugar for topping
- Preheat oven to 325 degrees. Bring the cream, split vanilla bean, and vanilla seeds just to a boil in a pot over medium heat. Remove from heat and let stand for a few minutes.
- In a mixing bowl, combine the egg yolks with marshmallow creme and beat until smooth.
- Remove the split vanilla bean from the cream. Slowly incorporate the cream into the egg mixture while continually whisking.
- Pour into 6 (8-ounce) ramekins and place them in a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins, creating a water bath.
- Bake for 45-50 minutes so that the crème brûlées are set but still a bit wobbly in the middle, and then remove them from the water bath. Refrigerate them for a few hours or overnight.
- Before serving, sprinkle each ramekin with a thin layer of sugar and caramelize using either the oven broiler or kitchen blow torch. If broiling, keep an eye on them and rotate as necessary. You may also need to refrigerate them for a few hours in order to reset the crème brûlées.
- Serve with fresh fruit, whipped cream, toasted marshmallows, or all of the above and enjoy!