Mississippi Mud Brûlée

Ingredients

• 4 ounce bar baking chocolate sweet melted
• 0.5 cup brown sugar loosely packed
• 6  egg yolks lightly beaten
• 0.3 cup kahlua 
• 0.3 cup marshmallow creme 
• 0.8 teaspoon milk 
• 1.5 tablespoons semisweet chocolate mini-morsels 
• 0.3 cup sugar 
• 2 cups whipping cream 

Equipment

• frying pan
• sauce pan
• oven
• wire rack
• ramekin

Directions

1. Combine whipping cream and 1/3 cup sugar in a small heavy saucepan; bring to a simmer (do not boil).
2. Remove from heat and gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in melted sweet chocolate and Kahla.
3. Pour chocolate mixture into 6 (6-ounce) ungreased ramekins.
4. Place ramekins in a 13" x 9" x 2" pan.
5. Add hot water to pan to depth of 1".
6. Bake, uncovered, at 300 for 30 to 40 minutes or just until set.
7. Remove ramekins from pan and let cool on a wire rack. Cover and chill thoroughly.
8. Combine marshmallow cream, mini-morsels, and milk, stirring until blended. Spoon a small dollop of marshmallow mixture evenly onto each custard.
9. Sprinkle brown sugar over marshmallow layer.
10. Place ramekins in a 13" x 9" x 2" pan; fill pan with ice cubes, surrounding ramekins.
11. Broil 3 1/2" from heat (with electric oven door partially opened) 1 to 2 minutes or until brown sugar melts.
12. Remove ramekins from pan. Chill custards 5 minutes or just until brown sugar forms a crust.
13. Note: Ice cubes keep the custard cold while allowing the brown sugar to melt under heat.