Creme Brulee with OREO

1. 1

   Combine cream and milk in large bowl (or medium bowl for trial recipe).

2. 2

   Stir in 3 cups of the sugar (or 1/2 cup of the sugar for trial recipe), the egg yolks and OREO Pieces until well blended.

3. 3

   Arrange 48 shallow (4-1/2-inch) souffle dishes (or 8 dishes for trial recipe) evenly in 6 full hotel pans (or 1 full hotel pan for trial recipe) to allow for water bath during baking.

4. 4

   Ladle 1/2 cup of the custard mixture into each souffle dish.

5. 5

   Place hotel pan on oven rack; slowly pour about 1 qt.

6. 6

   hot water into each hotel pan, making sure water level is lower than the top edges of the souffle dishes.

7. 7

   Bake in 325F-standard oven for 55 min.

8. 8

   to 1 hour or until centers are just set.

9. 9

   Remove from water bath.

10. 10

    Refrigerate at least 4 hours or until chilled.

11. 11

    Sprinkle 1 Tbsp.

12. 12

    of the remaining sugar over custard in each souffle dish just before serving.

13. 13

    Hold torch over top of dessert until sugar is evenly caramelized.

14. 14

    Garnish with OREO Cookies or cut-up fresh fruit, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.