This has all the creamy goodness of crème brûlée with the sweet crunchiness of a cookie. We’re making Cookies and Crème Brûlée!
This is a dessert that manages to be both fun and elegant.
It’s got a decadent creamy flavor but with the added fun of a cookie.
We’re making Cookies and Crème Brûlée!
Preheat your oven to 300°F.
You’ll need 16 chocolate sandwich cookies (like Oreos).
Separate sandwich cookies by gently twisting them apart. Put the cookies in one bowl and the filling in another.
In a saucepan over medium heat, heat 4 cups heavy cream and cream filling, whisking until the filling has melted but stopping just before boil.
Add 2 teaspoons vanilla and remove from heat.
Cover and set aside.
In a bowl, whisk 6 egg yolks and 1/2 cup of sugar.
Add the cream mixture a cup at a time, tempering the egg yolks until all incorporated.
Place ramekins on a baking pan and fill to the top with cream mixture.
In a ziplock bag, crush the cookies until fine, and sprinkle 1 tablespoon of the cookie crumbs over each ramekin.
Fill the pan with boiling water and bake for 45 minutes.
Cover and refrigerate for 2 hours.
Check out the video below for all of the delicious details.
When set, add 2 teaspoons of sugar to the tops of the ramekins. Shake to make even, and broil or torch until the sugar is caramelized.
Then crack the top, eat, and enjoy!