Cookies And Cream Creme Brulee

Directions

1. 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. 2
   Meanwhile cream together egg yolks and sugar.
3. 3
   Slowly pour cream into eggs mixing continually.
4. 4
   Divide evenly among 4 ramekins.
5. 5
   Crush cookies and sprinkle on top of custard in ramekins.
6. 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. 7
   Bake for about half an hour at 325. Custards are done when set but still jiggly in the center.
8. 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. 9
   Before serving top with half a tablespoon of sugar and caramelize with a blowtorch or broiler.