It’s been over 100 degrees everyday in Houston the last two weeks and I got to the point where I couldn’t think about turning the oven on. But that doesn’t mean I’m skipping dessert! I started thinking about summer flavors and I always go back to s’mores. Something about a campfire, outside, that brings back incredible childhood memories. But again, with it being over 100 degrees during the day, it’s way too hot at night for a fire. So how can we make the s’mores flavor without a oven or campfire? That’s how I came up with this dessert! These S’mores Pudding Cups are the perfect, easy dessert for a summer night.
KEYS TO MAKE A SUCCESSFUL HOMEMADE PUDDING:
- Stirring: This might seem silly but stirring this recipe constantly is a must to make sure the pudding doesn’t burn. As a fail-safe I always strain my pudding once it’s done cooking to ensure no clumps end up in the mixture. This is an extra step but will guarantee the smoothest pudding!
- Tempering the eggs: This is really important step. If you add the eggs to the hot mixture on the stove they can cook too quickly and give you a scrambled egg texture. Since this isn’t ideal for pudding, make sure you temper your eggs! Spoon a small amount of the hot pudding mixture into the eggs while constantly whisking. Once the yolks have warmed up and combined with the pudding, pour back into the larger pot, again while constantly whisking, to incorporate.
- How to make the layers pretty: You can spoon each mixture into the small glasses but I like to pipe each in to make the cleanest layers. Spoon the pudding and marshmallow fluff into separate bags. Cut the tip and squeeze the approximate amount in. Us a spoon or small spatula to level!
- Kitchen torch: If you want to toast the marshmallow fluff you will need a kitchen torch. They are a great tool to have in your kitchen for recipes like this!
This recipe is easy and comes together in 30 minutes without turning on an oven. If you end up trying the recipe please leave a review and rating below! 🙂
S’mores Pudding Cups
This no-bake dessert is made by using layers of homemade chocolate pudding, a buttery graham cracker crumble and toasted marshmallow fluff. It tastes just like a gooey s'more without needing a campfire!
Equipment
- 1 kitchen torch
Ingredients
For the pudding:
- 3 cups whole milk
- ¾ cups cocoa powder
- ¼ cup + 2 tbsp corn starch
- 1 cup granulated sugar
- ½ tsp salt
- 4 egg yolks
- 1 ½ tsp vanilla extract
For the graham cracker crumble:
- 1 cup ground up graham crackers
- 6 tbsp salted butter melted
- 3 tbsp granulated sugar
Topping:
- 7 oz marshmallow fluff
Instructions
For the pudding:
- Add egg yolks to a small bowl and set aside. In a medium sized pot add the milk. In a separate bowl stir together the dark chocolate cocoa powder, corn starch, sugar, and salt until combined. Stir into the milk and turn the heat to medium high. Bring the mixture to a boil and continually stir until the mixture starts to thicken, 3-5 minutes.
- Once it has thickened, scoop ¼ cup of the mixture and add to the egg yolks, while whisking, to temper the yolks. Once combined, stir egg yolk mixture into the pot with the rest of the pudding and allow to cook for an additional 1-2 minutes, or until the mixture reached the desired consistency. Remove from heat and stir in the vanilla. Pour pudding through a strainer to remove any clumps into a medium-sized bowl and cover with plastic wrap, pressing the wrap directly to the pudding so no skin forms. Refrigerate for at least 2 hours before assembly.
For the graham cracker crumble:
- Add graham crackers to a food processor and blend until totally crushed. While the processor is on, add sugar and butter. Blend until it resembles wet sand, about 30 seconds.
For assembly:
- Once the pudding has set you will assemble! In 4 8oz jars or cups, add approximately 2 tablespoons of the graham cracker crumble and press down into an even layer. Next add about ½ cup of pudding. Top with the marshmallow fluff. Toast the top with a kitchen torch and serve! ***If you don't have a kitchen torch, you can build these in oven safe ramekins and broil on high for 2 minutes. You can also eat these without toasting the top and they'll be just as delicious!