Cookies And Cream Creme Brulee – a delicious recipe with heavy cream, egg yolks, cookies, vanilla, sugar, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Meanwhile cream together egg yolks and sugar.
3
Slowly pour cream into eggs mixing continually.
4
Divide evenly among 4 ramekins.
5
Crush cookies and sprinkle on top of custard in ramekins.
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
Bake for about half an hour at 325. Custards are done when set but still jiggly in the center.
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
Before serving top with half a tablespoon of sugar and caramelize with a blowtorch or broiler.
758
kcal
Calories
58
g
Fat
38
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups heavy cream, 6 egg yolks, 8 Oreo cookies, 2 teaspoons vanilla extract, and more.
Yes, Cookies And Cream Creme Brulee falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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