Cookies And Cream Creme Brulee

• 2 cups heavy cream
• 6 egg yolks
• 8 Oreo cookies
• 2 teaspoons vanilla extract
• 1/2 cup sugar
• 2 tablespoons sugar, for topping

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.

heavy cream, egg yolks, cookies, vanilla, sugar, sugar

Taken from www.food.com/recipe/cookies-and-cream-creme-brulee-534728 (may not work)