Toasted Marshmallow Creme Brûlée:
475 grams heavy cream
100 grams egg yolks
1/2 cup marshmallow fluff - use my Quick Marshmallow recipe, or store bought is fine
Salt, to taste
Heat the cream over medium heat. Pour the marshmallow fluff into a heat resistant bowl and toast the top to desired darkness with a torch. Fold the fluff on itself to expose untoasted fluff and repeat until you have as much char as you want. I burn mine until the whole thing looks like mushroom bisque. Mix the fluff with the yolks and ensure they are smooth. Once the cream is scalding, temper into the yolks mixture and mix to ensure everything dissolves completely. At this point you can strain out the charred marshmallow if desired; I like to leave it in. Pour into a prepared baking dish and torch the top to create a smooth surface free of the bubbles. Bake in a waterbath at 310F until set. There should be a slight jiggle when you shake the dish, as it will probably never completely set in the oven. Allow to cool completely in the water bath and then refrigerate until it is a full custard. You can either use granulated sugar to torch this as you would a regular creme brûlée, or you can torch the brûlée itself (as I did in these photos).