Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a medium bowl, whisk together 2 eggs and ½ cup granulated sugar until pale yellow and frothy (2-3 minutes).
- Add 2 tablespoons of flour and 2 tablespoons of cornstarch to the egg mixture and whisk until smooth.
- Heat 2 cups of whole milk in a saucepan over medium heat until small bubbles form around the edges.
- Slowly stream half of the hot milk into the egg mixture while whisking to temper the eggs.
- Pour the tempered mixture back into the saucepan with the rest of the milk, and cook until it thickens to custard.
- Remove from heat, transfer to a bowl, cover with plastic wrap, and let cool for 30-45 minutes.
- Crush 10 Oreos in a food processor until they resemble fine crumbs.
- In a mixing bowl, whip 1 cup of heavy cream until soft peaks form (3-4 minutes).
- Fold Oreo crumbs into the cooled custard mixture.
- Gently fold the whipped cream into the custard-Oreo mixture until smooth.
- Transfer the mixture to a piping bag and pipe into serving cups. Refrigerate for at least 2 hours.
- Serve in clear cups and top with optional pearl sprinkles.
Nutrition
Notes
Be sure to whisk the eggs while adding the warm milk to prevent scrambling. Serve in clear cups for best presentation.