Sugary Cereal Crème Brûlée with Marshmallow Swirl

Ingredients

• 2 cups sugary cereal, crushed
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup granulated sugar
• 6 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows

• 1 cup granulated sugar

Method

1. 01
   Preheat the oven to 325°F (163°C).
2. 02
   Place the crushed sugary cereal in a medium saucepan with the heavy cream and milk. Heat over medium heat until just simmering, then remove from heat and let steep for 20 minutes. Strain the mixture, discarding the cereal.
3. 03
   In a separate bowl, whisk together the granulated sugar and egg yolks until pale and slightly thickened.
4. 04
   Slowly add the warm cereal-infused cream mixture to the egg yolks, whisking constantly to prevent curdling. Stir in the vanilla extract.
5. 05
   Pour the mixture into six ramekins. Place the ramekins in a large baking dish and fill the dish with hot water halfway up the sides of the ramekins.
6. 06
   Bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
7. 07
   To make the marshmallow swirl, melt the mini marshmallows in a microwave-safe bowl for 30 seconds, stirring until smooth.
8. 08
   Before serving, sprinkle each custard with a thin layer of granulated sugar and use a kitchen torch to caramelize the sugar until golden brown.
9. 09
   Drizzle the melted marshmallow over the top of the crème brûlée in a swirling pattern.
10. 10
    Serve immediately and enjoy the playful blend of textures and flavors.