Description
When we think of high end pastry, our minds often drift to quiet Parisian bistros and complex, delicate techniques. However, some of the best culinary innovations happen when we take those sophisticated foundations and inject a sense of playful nostalgia into the mix.
Ingredients
Scale
For the Custard
- 2 cups heavy cream
- 5 large egg yolks
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 8 Oreo cookies, finely crushed
For the Topping
- 4–6 tsp granulated sugar
- 2 Oreo cookies, crushed for garnish
Instructions
1. Prepare the Custard
- Preheat the oven to 325°F (165°C).
- Heat the heavy cream in a saucepan over medium heat until it begins to steam. Do not boil.
- In a bowl, whisk together the egg yolks and sugar until pale and smooth.
- Slowly pour the warm cream into the egg mixture while whisking continuously.
- Stir in the vanilla extract and crushed Oreos.
2. Bake
- Divide the mixture among 4 ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 30–35 minutes, or until the centers are just set with a slight jiggle.
- Remove from the water bath and cool completely.
- Refrigerate for at least 4 hours or overnight.
3. Create the Crème Brûlée Topping (No Blowtorch)
- Sprinkle 1–1½ teaspoons of sugar evenly over each chilled custard.
- Place the ramekins under a preheated oven broiler for 1–3 minutes, watching carefully, until the sugar melts and turns golden brown.
- Let the topping cool for 5 minutes to harden.
4. Serve
- Sprinkle crushed Oreos over the top.
- Crack through the caramelized sugar layer with a spoon and enjoy!
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1 ramekin
- Calories: 520 kcal
Keywords: no torch cookies and cream creme brulee, oven broiler oreo creme brulee, eggless cookies and cream custard dessert