ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

90% would make again

Cookies and Crème Brûlée

Tasty Team


for 8 servings

  • 4 cups heavy cream (960 mL)
  • 16 chocolate sandwich cookies
  • 2 teaspoons vanilla extract
  • 6 egg yolks
  • 1 cup sugar (200 g)

Nutrition Info

    Calories 588
    Fat 57g
    Carbs 26g
    Fiber 0g
    Sugar 24g
    Protein 10g

Estimated values based on one serving size.


  1. Separate sandwich cookies by gently twisting them apart. Put the cookies in one bowl and the filling in another.
  2. In a saucepan over medium heat, heat heavy cream and cream filling, whisking until the filling has melted but stopping just before boil.
  3. Add vanilla and remove from heat. Cover and set aside.
  4. In a bowl, whisk egg yolks and half of the sugar. Add the cream mixture a little at a time, tempering the egg yolks until all incorporated.
  5. Preheat oven to 300°F (150°C).
  6. Place ramekins on a baking pan and fill to the top with cream mixture.
  7. In a ziplock bag, crush the cookies until fine.
  8. Sprinkle 1 tablespoon of the cookie crumbs over each ramekin.
  9. Fill the pan with boiling water.
  10. Bake for 45 minutes.
  11. Cover and refrigerate for 2 hours.
  12. When set, add 2 teaspoons of sugar to the tops of the ramekins. Shake to make even, and broil or torch until the sugar is caramelized.
  13. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.