Posted on
by 
1 Comment Looking to impress your guests with a dessert that’s easy, indulgent, and just a little bit unexpected? Meet the Oreo Crème Brûlée—a rich, velvety custard layered with crushed Oreo cookies and topped with that signature crackly sugar crust. It’s crème brûlée like you’ve never had it before… and trust me, it’s dangerously addictive.
Why You’ll Love This Oreo Crème Brûlée
This isn’t just a gimmick—it’s a genuinely delicious spin on the classic crème brûlée. The crushed Oreos melt slightly into the creamy custard, creating a subtle chocolate flavor and a cookies & cream vibe that’ll have everyone asking for seconds. It’s:
- Easy to make with basic ingredients
- A fun twist on a fancy dessert
- Perfect for dinner parties or cozy nights in
- Just the right balance of creamy, crunchy, and sweet
Inspired by “Dude Food Tuesday”
This genius version of crème brûlée first appeared during one of our “Dude Food Tuesday” experiments. Tom decided to throw in some Oreo cookies on a whim, and the result was so good, it’s become a go-to dessert for almost every occasion since. Everyone who tries it is instantly hooked—and now it’s your turn.
Does Crème Brûlée Even Come From France?
Funny enough, despite the French-sounding name, the origin of crème brûlée isn’t so clear-cut. Some say it’s French, others claim it’s Spanish or even English. Either way, this Oreo remix is totally modern and totally irresistible. And probably will not be adopted as French or Spanish.
Tips Before You Start
This dessert might sound fancy, but don’t let it intimidate you. Here are a few tips to make sure your Oreo crème brûlée turns out perfectly:
- Watch the eggs – Don’t let them scramble. Temper them slowly with the warm cream.
- Use a water bath – This keeps the custard silky and smooth.
- Choose the right portion size – This dessert is rich, so smaller ramekins (4–6 oz) are ideal.
- Torch the sugar right before serving – That crackly caramel top is essential!
How Many Does It Serve?
This recipe makes 4 to 6 servings, depending on how big your ramekins are. If you’re serving a crowd or making this for a dinner party, consider doubling the batch—it’ll go fast!
Ready to Try It?
Once you make Oreo crème brûlée, it’ll become your new favorite dessert. Whether you’re a die-hard crème brûlée fan or an Oreo lover (or both), this one’s a winner.
FAQ on Crème Brûlée
A kitchen torch is the easiest way to get that iconic caramelized sugar topping. It gives you control and that perfect glassy crunch. But if you don’t have one, you can use your oven’s broiler—just keep a close eye on it so the sugar doesn’t burn.
A water bath helps the custard cook evenly and gently. Without it, the outside might cook too quickly while the inside stays underdone. It also helps prevent cracks and rubbery texture. Just place your ramekins in a deep baking dish and pour hot water halfway up the sides before baking.
The custard should be just set around the edges but still a bit wobbly in the center—like Jell-O. It will firm up more as it chills. Overbaking can make it grainy, so pull it out while it still has a slight jiggle.
Absolutely! Crème brûlée is perfect for making ahead. In fact, it needs to chill for at least 2–4 hours (or overnight) to fully set. Just caramelize the sugar topping right before serving so it stays crisp.
Yes! Feel free to get creative. Chocolate chip cookies, Biscoff, or graham crackers can all add a unique twist. Just make sure whatever you use isn’t too crunchy, as it will soften slightly in the custard.
Oreo crème brûlée
Ingredients
- 500 ml heavy cream
- 8 Oreo cookies
- 1 tsp vanilla extract
- 3 egg yolks
- 100 grams sugar
Equipment
- 4-6 ramekins (4–6 oz each)
- baking dish (for the water bath)
- small saucepan
- whisk
- kitchen torch or oven broiler
Instructions
- Preheat the oven to 300°F (150°C).
- Twist the cookies apart and use a small knife to scrape out the vanilla filling. Place the filling in a small bowl. Put the cookie halves into a plastic zip-top bag and crush them into fine crumbs.8 Oreo cookies
- Pour the heavy cream into a saucepan and place over medium-high heat. Add the Oreo filling and whisk until completely melted and smooth. Do not let the cream boil—just heat it until it’s steaming. Stir in the vanilla extract, whisk once more, and remove from heat.500 ml heavy cream, 1 tsp vanilla extract
- In a mixing bowl, whisk together the egg yolks and half of the sugar (about ¼ cup or 50 g) until smooth.3 egg yolks, 100 grams sugar
- Slowly add the warm cream to the egg mixture, a little at a time, whisking constantly so the eggs don’t curdle. Continue until all the cream is incorporated and you have a smooth custard base.
- Place 4 to 6 ramekins in a deep baking dish. Pour the custard into the ramekins, filling them just below the rim. Add 1 tablespoon of crushed Oreo cookie crumbs into each ramekin.
- Pour hot water into the baking dish around the ramekins, about halfway up the sides. Carefully place the whole dish in the oven.
- Bake for 45 minutes, until the custard is just set but still slightly wobbly in the center.
- Remove ramekins from the water bath and let them cool slightly. Then transfer them to the fridge for at least 2 hours to fully set.
- Just before serving, sprinkle 1 to 2 teaspoons of granulated sugar evenly over the top of each custard. Gently tap or shake to distribute the sugar. Use a kitchen torch to caramelize the sugar until it forms a golden crust. Alternatively, place under the broiler for a minute or two—watch closely!
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Love creme brulee? Love oreo cookies? This version is a match made in heaven. Ever since we first made this it’s been a family favorite and gets made every single festive occasion!