Baked OREO Custards

1. 1

   Preheat oven to 325F.

2. 2

   Halve 3 of the cookies.

3. 3

   Reserve five of the cookie halves for later use.

4. 4

   Coarsely chop remaining cookie half and 4 of the remaining whole cookies; set aside.

5. 5

   Cook half-and-half in small saucepan on medium heat just until bubbles form around edge of pan.

6. 6

   Meanwhile, beat egg yolks, sugar, vanilla and salt in large bowl with electric mixer on medium speed until well blended.

7. 7

   Gradually add the hot half-and-half, beating until well blended after each addition.

8. 8

   Place five 6-oz.

9. 9

   custard cups in 13x9-inch baking pan.

10. 10

    Pour custard mixture evenly into cups.

11. 11

    Top each with 1 Tbsp.

12. 12

    of the chopped cookies and 1 of the reserved whole cookies.

13. 13

    Place pan on center oven rack.

14. 14

    Pour enough hot water to baking pan to reach halfway up sides of cups.

15. 15

    Bake 50 to 55 min.

16. 16

    or until knife inserted in centers comes out clean.

17. 17

    Remove cups from water; cool on wire rack.

18. 18

    Top evenly with reserved cookie halves and the whipped topping and reserved cookie halves just before serving.

19. 19

    Store leftover desserts in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.