S'mores Pudding

S'mores are great, but have you ever had S'mores Pudding? It's rich and creamy with a layer of graham cracker crumble and is topped off with the most delicious toasted meringue. Each spoonful is mouthwatering!

This S'mores Pudding is such a fun way to enjoy the classic campfire dessert. It has three simple elements: the chocolate pudding base, the graham cracker crumble, and the swiss meringue.

You'll first start off by making the pudding so that it has time to chill in the fridge for at least 2 hours. Next you can create that buttery graham cracker crumble and Swiss meringue topping. Using a piping tip will help it look extra fancy.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Eggs: You'll want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your pudding. If you forget to leave them out before you start, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Check out My Favorite Baking Tools to see what I use when I bake.

You'll first start by making the pudding. Whisk the sugar, cornstarch, cocoa powder, and salt together in a saucepan.

Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.

Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks. Once the cocoa mixture on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.

Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.

Remove the pudding from the heat and whisk in the vanilla and chocolate. Transfer pudding to heat safe dishes and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Once the pudding has chilled for enough time, blend the graham crackers in a food processor until they are a fine, sandlike consistency. Add in melted butter and sugar and blend until the crumbs start to clump together.

Now it's time for that Swiss Meringue! Stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer. Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 4-5 minutes until stiff peaks have formed.

Remove the plastic wrap from the puddings and smooth out the tops with the back of a spoon. Use a paper towel to carefully clean up any pudding that smudged onto the sides of the glass.

Spoon a layer of the graham cracker crumble onto the tops of the puddings, gently patting it down so it is level. Scoop the meringue into a pastry bag fitted with an Ateco 869 or similar piping tip.

Hold the piping bag at a 90 degree angle above the pudding and gently apply pressure to pipe a swirl of meringue in a circular motion . This should be a swirl that starts from the outside and slowly works its way to the center. Once you reach the center gently push down and lift up to get a beautiful swirl. Repeat this step with the rest of the pudding.

Gently use a kitchen torch to toast the meringue. Enjoy!

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