I spent years resisting the urge to buy a mini-torch, and until now it wasn’t that difficult. I’d rather eat ice cream than crème brulee and when it comes to meringue, I’m perfectly content putting it under the broiler. But things changed last night when I spotted S’mores Dark Chocolate Puddings in Bon Appetit. My will had been broken and I ended up in Bed Bath & Beyond today asking “Where do you keep the mini torches?” So $30 (plus the cost of butane) later, I am the proud owner of a scorching device.
So was it worth it? Yes! And if you make this, you have to use the torch. Not just because I did, but because it’s what makes this dessert great. Without the scorched top, the pudding is fine, but it’s the scorched top that makes it taste like a real s’mores.
Here’s a photo. The top tasted great, but it’s kind of flat because I made the meringue hours ahead of time. Next time I’ll put the topping on right away and get straight to the torching.