Boozy Halloween Pot de Creme Dessert

Directions

1. Put the gummy worms in a sealed container, pour in ⅓ cup of whiskey, stir, cover, and let them soak on the counter for 12 to 24 hours.
2. In a medium heat-safe bowl, whisk together the 4 egg yolks with 2 tablespoons of brown sugar and ⅛ teaspoon of salt. Set aside.
3. In a small saucepan, combine 1¼ cups of heavy cream and 1 cup of whole milk. Heat over medium heat, stirring constantly, until it is rapidly simmering and almost boiling, around 190°F.
4. While whisking the egg yolk mixture vigorously, slowly drizzle in a couple of tablespoons of the hot cream. Keep whisking and adding a couple tablespoons at a time until you've incorporated about half of the hot cream.
5. Pour the egg mixture back into the saucepan with the remaining hot cream. Whisk well, then return to the heat. Cook for a few more minutes until the mixture reaches 185 to 190°F.
6. Take the pan off the heat and add 6½ ounces of chocolate chips. Whisk until smooth. For extra silkiness, strain the mixture through a fine mesh sieve into serving glasses or ramekins.
7. Refrigerate the filled glasses or ramekins immediately and let them chill for at least 12 hours.
8. When you're ready to serve, make the whiskey caramel sauce by mixing ⅔ cup caramel sauce with 3 tablespoons of whiskey, ¼ teaspoon cinnamon, and ⅛ teaspoon salt. Stir until combined, then pour an even layer over each pot de crème.
9. Place 25 Oreos (original, not double-stuffed) into a food processor.
10. Melt ¼ cup (½ stick) of butter and pour it over the Oreos. Pulse until the mixture looks like sandy crumbs.
11. Press some of the buttered Oreo crumbs firmly into a skull mold. Chill in the refrigerator until solid.
12. Spoon the remaining Oreo butter crumbs on top of each pot de crème.
13. Carefully fish the whiskey-soaked gummy worms out of the container (they may be fragile) and place 1 to 3 worms on each serving.
14. Finish with additional Halloween decorations like candy skulls, bones, or gravestones, then serve.