• 30-1/2 oz. heavy cream
  • 27-3/4 oz. granulated sugar, divided
  • 7 oz. egg yolks
  • 2 tsp. vanilla extract
  • 7 oz. OREO Medium Cookie Pieces


Nutritional facts are based on a single serving
Calories 760
Total fat 41g
Saturated fat 23g
Trans fat 0g
Cholesterol 335mg
Sodium 135mg
Carbohydrate 96g
Dietary fiber 0g
Sugars 87g
Protein 6g
Vitamin A 30%DV
Vitamin C 0%DV
Calcium 8%DV
Iron 8%DV


  1. Combine  cream and 26.75 oz. sugar in heavy medium saucepan. Bring just to boiling, stirring occasionally. Remove from heat. Temper in egg yolks. Strain into bowl; stir in vanilla.
  2. Arrange  10 (5.5 oz.) ramekins in baking pan deep enough to allow water to go halfway up sides of ramekins. Spoon 3/4 oz. OREO Pieces into each ramekin. Fill with 4-1/4 oz. cream mixture.
  3. Carefully  slide pan into 350°F standard oven. Pour hot water halfway up sides of ramekins to create water bath. Bake 17 to 18 min. or until centers are set. Remove ramekins from pan. Cool slightly on wire rack, then refrigerate several hours or until custard is firm and well chilled.
  4. When  ready to serve, sprinkle 1 tsp. of the remaining sugar onto each cooled custard. Caramelize sugar using kitchen torch. Cool slightly before serving.
  5. Serving Suggestion:

    Serve with Florentine Cookies with OREO (see website for recipe).

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