Cookies And Cream Creme Brulee

1. 1

   Separate stuffing from cookies. Heat stuffing with cream to just below boiling, and continue heating until stuffing is melted. Remove from heat and add vanilla.

2. 2

   Meanwhile cream together egg yolks and sugar.

3. 3

   Slowly pour cream into eggs mixing continually.

4. 4

   Divide evenly among 4 ramekins.

5. 5

   Crush cookies and sprinkle on top of custard in ramekins.

6. 6

   Place ramekins in a lasagna pan. Add water to pan until it covers 3/4 of the way up the outside of the ramekins.

7. 7

   Bake for about half an hour at 325. Custards are done when set but still jiggly in the center.

8. 8

   Remove from water baths and allow to cool completely. Then cover with plastic wrap and chill in the fridge at least 4 hours, up to 3 days.

9. 9

   Before serving top with half a tablespoon of sugar and caramelize with a blowtorch or broiler.

* Per serving · 4 servings · Values may vary.