Crème brûlée with toasted marshmallows

Ingredients:

• 50 marshmallows (280g pack)
• 1 and 3/4 cups heavy cream
• 3/4 cup whole milk
• 1.5 tsp vanilla extract
• A pinch of salt
• 2 large eggs + 5 yolks

Preparation:

1. Thread 24 marshmallows onto skewers and toast over an open flame until golden brown and crispy. Alternatively, place the marshmallows on a baking sheet and broil in the oven, turning with a spoon until toasted on all sides.
2. Place the toasted marshmallows, cream, milk, vanilla, and salt in a saucepan and heat, stirring constantly, over medium heat until the marshmallows are melted. Some charred bits may remain intact. Let cool for 20 minutes.
3. Preheat oven to 160°C. Whisk the eggs and yolks in a bowl. Slowly stir in 1 cup of the cooled marshmallow mixture, then fold in the remaining mixture, being careful not to incorporate too much air. Strain through a fine-mesh sieve into a large liquid measuring cup.
4. Place six 120ml ramekins in a roasting pan. Spread the custard evenly among the ramekins. Place the roasting pan in the oven and add enough hot water to reach halfway up the ramekins.
5. Bake until the custard is set but still jiggly in the center, 30-35 minutes. Remove from the oven and let the ramekins cool slightly in the double boiler. Then, remove the ramekins and let them cool to room temperature. Cover with plastic wrap and refrigerate until the custard is completely set, at least 2 hours or overnight.
6. Preheat the oven to broil mode. Transfer the frosted cups to the freezer for 15-30 minutes. Meanwhile, in a food processor, pulse the remaining marshmallows with 3 tablespoons of hot water until creamy, about 1 minute. Top each frosted cup with 1-2 tablespoons of marshmallow topping and gently spread it to the edges with wet fingertips. Toast in the oven on broil mode until the tops are golden brown.
7. Place the crème brûlée in the refrigerator for about 1 hour. Serve chilled.